Broiled Chicken Cutlets and Vegetables
Broiled Chicken Cutlets and Vegetables
Ingredients
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) lemon juice
- 4 cloves garlic, finely chopped
- 1 teaspoon (5 ml) dried thyme
- 1/4 teaspoon (1 ml) hot pepper flakes
- 4 skinless, boneless chicken breasts
- 1 lb (454 g) white mushrooms, cut into quarters
- 4 zucchini, halved lengthwise and cut into 1/2-inch (1-cm) slices
- Salt and pepper
Instructions
- With the rack in the top position, preheat the broiler. Line a baking sheet with aluminum foil.
- In a bowl, combine the oil, lemon juice, garlic, thyme and hot pepper flakes. Set aside.
- On a clean surface, cut each chicken breast horizontally into 2 or 3 cutlets. Cover with plastic wrap and gently flatten with a rolling pin. Add the chicken and the vegetables to the marinade. Combine thoroughly and marinate for at least 5 minutes.
- Arrange the chicken and vegetables on the baking sheet. Season with salt and pepper. Broil, turning the vegetables after 5 or 6 minutes, until the chicken is cooked, 10 to 12 minutes.
Broiled Chicken Cutlets and Vegetables