Golden Lemon Herb Chicken Cutlets with Garlicky Roasted Green Beans and Crispy Potatoes

Name: Golden Lemon Herb Chicken Cutlets with Garlicky Roasted Green Beans and Crispy Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.75 pound chicken breast (boneless, skinless, cut into 1/2-inch thick cutlets); 1 pound red potatoes (small, quartered); 0.5 pound green beans (trimmed); 3 tablespoon olive oil; 2 clove garlic (minced); 1 lemon (half juiced, half cut into wedges); 1 teaspoon Italian seasoning; 0.75 teaspoon salt; 0.5 teaspoon black pepper (ground); 2 tablespoon fresh parsley (chopped)

Tender chicken cutlets seared to a golden finish with a bright lemon-herb sauce, served alongside oven-roasted green beans and crispy potatoes for a complete and satisfying meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $3.78/serving

Dietary

Nut-Free
Dairy-Free
Egg-Free
Soy-Free
High-Protein
Gluten-Free
Low-Sugar

Ingredients

0.75 pound chicken breast (boneless, skinless, cut into 1/2-inch thick cutlets)
1 pound red potatoes (small, quartered)
0.5 pound green beans (trimmed)
3 tablespoon olive oil
2 clove garlic (minced)
1 lemon (half juiced, half cut into wedges)
1 teaspoon Italian seasoning
0.75 teaspoon salt
0.5 teaspoon black pepper (ground)
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F. In a medium bowl, toss the quartered red potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer on a baking sheet. Roast for 10 minutes.
While potatoes roast, pat the chicken cutlets dry with paper towels. Season both sides with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the dried Italian seasoning.
Add the green beans to the baking sheet with the potatoes. Drizzle green beans with 1/2 tablespoon of olive oil, the minced garlic, and remaining 1/4 teaspoon salt. Toss to coat. Return the baking sheet to the oven and continue roasting for 10-12 more minutes, or until potatoes are tender and golden and green beans are crisp-tender.
While vegetables finish roasting, heat the remaining 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken cutlets and sear for 3-4 minutes per side, until golden brown and cooked through.
Remove chicken from heat. Squeeze the juice from half of the lemon over the chicken cutlets.
Serve the golden lemon herb chicken cutlets immediately with the roasted green beans and crispy potatoes. Garnish with fresh parsley, if desired, and lemon wedges.

Notes

Ensure chicken is cooked to an internal temperature of 165°F. For crispier potatoes, cut them into smaller, thinner pieces. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 588
Protein: 43.8 g
Carbohydrates: 48.2 g
Fat: 25.8 g
Fiber: 5.6 g
Sodium: 1318 mg
Saturated Fat: 3.8 g
Sugar: 3.4 g
Cholesterol: 120 mg