Name: Lemon Herb Chicken Cutlets with Roasted Broccoli & Rice
Yield: 4
Ingredients: 4 pieces Boneless, skinless chicken breasts (thinly sliced into cutlets); 4 cups Broccoli florets; 3 tbsp Olive oil; 1 medium Lemon; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.5 tsp Salt; 0.25 tsp Black pepper; 3 cups Cooked white rice

Lemon Herb Chicken Cutlets with Roasted Broccoli & Rice

Le texte de la recette est présenté dans sa langue d’origine.

A quick and healthy start to the week with tender chicken, crisp roasted broccoli, and fluffy rice – all done in under 30 minutes!

Lundi · 4 mai

25 min de cuisson

4 portions

Illustration de la recette par IA

Illustration par IA de Lemon Herb Chicken Cutlets with Roasted Broccoli & Rice — Illustration de cette recette générée par IA. Votre plat préparé peut avoir une apparence différente.

Avant de commencer While rice cooks, prepare chicken and broccoli. Broccoli can be tossed with oil/seasoning ahead of time.

Instructions de préparation

Les coches s’effacent lorsque vous quittez cette page.

Preheat oven to 400°F (200°C). Cook rice according to package directions.
Toss broccoli florets with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender-crisp.
Pat chicken cutlets dry. Season both sides with salt, pepper, oregano, and garlic powder. Squeeze half the lemon juice over them.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken cutlets for 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C).
Remove chicken from skillet. Serve immediately with roasted broccoli and cooked rice. Squeeze remaining lemon juice over the chicken if desired.