Juicy chicken cutlets roasted alongside bell peppers, cherry tomatoes, and zucchini with lemon and oregano.
# Ingredients:
→ Chicken
01 - 4 boneless, skinless chicken cutlets (1.1 lb)
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon garlic powder
05 - ½ teaspoon paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
08 - Zest of 1 lemon
09 - Juice of 1 lemon
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 medium red onion, cut into wedges
13 - 7 ounces cherry tomatoes, halved
14 - 1 zucchini, sliced into ½-inch rounds
15 - 2 tablespoons olive oil
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
→ Garnish
18 - Fresh oregano or parsley, chopped
19 - Lemon wedges
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss chicken cutlets with olive oil, dried oregano, garlic powder, paprika, salt, black pepper, lemon zest, and lemon juice until evenly coated.
03 - In another bowl, combine sliced bell peppers, red onion wedges, cherry tomatoes, and zucchini rounds with olive oil, salt, and black pepper; toss to coat.
04 - Spread the vegetables evenly on the prepared baking sheet, then nestle the chicken cutlets among the vegetables.
05 - Place in the preheated oven and roast for 20 to 25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
06 - Remove from oven and allow to rest for 2 minutes. Garnish with chopped fresh oregano or parsley and serve with lemon wedges.
