Save Tender chicken cutlets roasted on a sheet pan with bright lemon, aromatic oregano, and colorful vegetables for a quick, flavorful, and healthy meal.
This recipe has become a staple in my kitchen for busy weeknights because it is effortless yet delicious.
Ingredients
- Chicken: 4 boneless skinless chicken cutlets (about 500 g / 1.1 lb), 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper, zest of 1 lemon, juice of 1 lemon
- Vegetables: 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 medium red onion cut into wedges, 200 g (7 oz) cherry tomatoes halved, 1 zucchini sliced into 1/2-inch rounds, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Garnish: Fresh oregano leaves or parsley chopped, lemon wedges
Instructions
- Step 1:
- Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Step 2:
- In a large bowl, combine the chicken cutlets with olive oil, dried oregano, garlic powder, paprika, salt, pepper, lemon zest, and lemon juice. Toss to coat evenly.
- Step 3:
- In a separate bowl, toss the bell peppers, red onion, cherry tomatoes, and zucchini with olive oil, salt, and pepper.
- Step 4:
- Spread the vegetables evenly over the prepared baking sheet. Nestle the chicken cutlets among the vegetables.
- Step 5:
- Roast in the preheated oven for 20 25 minutes or until the chicken is cooked through (internal temperature 74°C / 165°F) and the vegetables are tender and lightly browned.
- Step 6:
- Remove from the oven and let rest for 2 minutes. Garnish with fresh oregano or parsley and serve with lemon wedges.
Save This dish brings the whole family around the table with smiles and hearty appetites.
Notes
Delicious served with rice, quinoa, or crusty bread to round out the meal.
Required Tools
Large baking sheet, parchment paper, mixing bowls, Chefs knife, cutting board, tongs or spatula
Nutritional Information
Calories per serving: 285, Total Fat: 13 g, Carbohydrates: 13 g, Protein: 29 g
Save This sheet pan chicken is a perfect balance of zest and herbaceous notes for a healthy meal any day of the week.
Recipe Questions & Answers
- → How do I keep chicken cutlets tender and juicy?
Marinate the cutlets with olive oil, lemon juice, and seasonings for up to 4 hours before cooking. Roast at a high temperature briefly to seal in moisture.
- → Can I substitute other vegetables for the bell peppers and zucchini?
Yes, vegetables like asparagus, green beans, or broccoli work well and can be used based on preference or availability.
- → What internal temperature should the chicken reach?
Cook the chicken until it reaches 74°C (165°F) internally to ensure it is safe and fully cooked.
- → How can I make this meal gluten-free?
This preparation is naturally gluten-free since it uses fresh ingredients without any breading or flour-based coatings.
- → What sides pair well with this dish?
Serve alongside rice, quinoa, or crusty bread to complement the vibrant flavors and add satisfying texture.