Pin It Tender chicken cutlets roasted on a sheet pan with bright lemon, aromatic oregano, and colorful vegetables for a quick, flavorful, and healthy meal.
For extra flavor, marinate the chicken for up to 4 hours in advance. I love serving this with rice or quinoa for a satisfying family dinner.
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.
Pin It This dish always brings my family together around the table, enjoying a vibrant and hearty meal.
Required Tools
Large baking sheet, Parchment paper, Mixing bowls, Chefs knife, Cutting board, Tongs or spatula
Allergen Information
Contains no common allergens. Always check labels for hidden gluten or other allergens if using store-bought spice blends.
Nutritional Information
Calories 285, Total Fat 13 g, Carbohydrates 13 g, Protein 29 g per serving
Pin It This recipe makes a colorful and effortless meal perfect for weeknights or meal prep.
Recipe Questions & Answers
- → What is the best way to ensure chicken cutlets stay tender?
Marinating the cutlets with lemon juice, olive oil, and oregano prior to roasting helps tenderize the meat and infuse flavor, while careful roasting prevents drying out.
- → Can I substitute other vegetables for the bell peppers and zucchini?
Yes, vegetables like asparagus, green beans, or squash can be used interchangeably to add variety and maintain a colorful, balanced tray.
- → What temperature should the oven be for roasting?
Preheat the oven to 220°C (425°F) to achieve a perfect roasted texture on both chicken cutlets and vegetables.
- → How do I know when the chicken cutlets are fully cooked?
The chicken is done when its internal temperature reaches 74°C (165°F) and the juices run clear; the meat should feel firm to the touch.
- → What herbs complement the lemon and oregano flavors well?
Fresh parsley or additional oregano pairs nicely with lemon, adding freshness and depth to the overall flavor profile.