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.
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.