Name: Lemon-Garlic Chicken and Rainbow Veggies on a Pan
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 teaspoon dried parsley; 4 boneless, skinless chicken cutlets; 2 tablespoons olive oil; 1 cup multicolored baby potatoes, sliced in half; 1 bunch asparagus, trimmed; 4 garlic cloves, minced; 2 tablespoons lemon juice; 1/2 teaspoon dried rosemary; 1 cup cherry tomatoes; 1/2 teaspoon black pepper; 1/2 teaspoon salt

Lemon Chicken

Can I use other types of meat instead of chicken?

What ingredients do I need to make Lemon Chicken?

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What is the best way to cook Lemon Chicken?

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What can I do if the Lemon Chicken is too dry?

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What are some tips for making the best Lemon Chicken?

How can I make Lemon Chicken gluten-free?

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.

Wheat

Lactose Free

Mediterranean

Seasonings

gram

dried parsley

Poultry

thin cut chicken breast

Oils

milliliter

olive oil

Fresh Vegetables

Baby Potato Medley

asparagus

garlic

Juice

lemon juice

dried rosemary

cherry tomato

black pepper

salt

Cholesterol

Trans fatty acids

Phosphorus

Minerals

Potassium

Sodium

Alpha-carotene

Vitamin A

Beta-carotene

Vitamin E

Vitamins

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Lycopene

Sugar

Carbohydrates

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Iron

Magnesium

Zinc

Copper

Manganese

Selenium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Choline

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Folic Acid (B9)

Vitamin K

Vitamin D

Water

Protein

Dietary Fiber

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Lemon-Garlic Chicken and Rainbow Veggies on a Pan

Baking Goods

Meat & Seafood

Produce

Beverages

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In a small bowl, combine olive oil, lemon juice, minced garlic, dried parsley, dried rosemary, salt, and black pepper.

In a large bowl, toss the chicken cutlets in the prepared marinade. Let it sit for at least 10 minutes to absorb the flavors.

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.

Pull the baking sheet out of the oven. Add asparagus to the pan and drizzle the remaining marinade over the veggies.

Return the pan to the oven and continue baking for another 10-15 minutes until chicken is cooked through and veggies are tender.

Serve immediately, or divide among meal prep containers once cooled.

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