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Lemon Herb Chicken Cutlets with Roasted Broccoli & Rice

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

Monday · May 4
25 min
4 servings
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Monday · May 4

Lemon Herb Chicken Cutlets with Roasted Broccoli & Rice

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

Before you start While rice cooks, prepare chicken and broccoli. Broccoli can be tossed with oil/seasoning ahead of time.

Cooking instructions

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