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Lemon-Garlic Chicken and Rainbow Veggies on a Pan

This Lemon-Garlic Chicken and Rainbow Veggie recipe is perfect for an elegant weeknight dinner and for meal prep. Chicken cutlets are marinated in lemony-garlic oil then baked to juicy perfection alongside multicolored baby potatoes and vibrant veggies. Ready in 40 minutes. Makes 4 servings.
4
55 min
TOTAL TIME
337
CALORIES
$2.36
PER SERVING
Lemon-Garlic Chicken and Rainbow Veggies on a Pan
Directions
MARINADE
20 min
PREP TIME
35 min
COOK TIME
55 min
TOTAL TIME
1
In a small bowl, combine olive oil, lemon juice, minced garlic, dried parsley, dried rosemary, salt, and black pepper.
MAIN
2
In a large bowl, toss the chicken cutlets in the prepared marinade. Let it sit for at least 10 minutes to absorb the flavors.
3
Preheat oven to 425 F while the chicken is marinating. Arrange the marinated chicken, baby potatoes, and cherry tomatoes evenly on a parchment-lined baking sheet. Reserve the marinade for later use.
4
Bake for 20 minutes.
5
Pull the baking sheet out of the oven. Add asparagus to the pan and drizzle the remaining marinade over the veggies.
6
Return the pan to the oven and continue baking for another 10-15 minutes until chicken is cooked through and veggies are tender.
7
Serve immediately, or divide among meal prep containers once cooled.
Health Info
Macros
15g
CARBS
20g
FAT
22g
PROTEIN
Allowed on these diets
LACTOSE FREE
MEDITERRANEAN
Contains these allergens
WHEAT
Frequently Asked Questions
What is Lemon Chicken?
Can I use other types of meat instead of chicken?
What ingredients do I need to make Lemon Chicken?
How do I prepare the chicken for Lemon Chicken?
What is the best way to cook Lemon Chicken?
How do I know when the chicken is fully cooked?
What can I do if the Lemon Chicken is too dry?
How should I store leftover Lemon Chicken?
What are some tips for making the best Lemon Chicken?
How can I make Lemon Chicken gluten-free?