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Meat
Easy
6 Servings
Allergens 
No Allergens specified
This recipe was inspired by the awesome 9×13-pan salmon recipe in “Dinner Done” by Between Carpools. I love the variety of veggies in the dish that soak up flavor from the chicken. I planned to try this recipe with chicken on the bone, but I only had cutlets in the fridge. When I tried it the next time with chicken on the bone, I found that the cutlets were much better! The Green Goddess seasoning from Trader Joe’s is so delicious, but if it isn’t sold near you, I’ve included a homemade version below.
1 red bell pepper, cut in rings
1 orange bell pepper, cut in rings
1 yellow bell pepper, cut in rings
1 red onion, sliced
1 zucchini, sliced
1 dark green or yellow squash, sliced
2 and 1/2 tablespoons plus 1/2 tablespoon Trader Joe’s Green Goddess seasoning, divided
6 chicken cutlets or pargiot
2 tablespoons dried parsley, such as Gefen
1 tablespoon Gefen Dried Minced Onion
1 teaspoon Gefen Onion Powder
1 teaspoon granulated garlic
1 teaspoon dried oregano, such as Gefen
1 teaspoon dried chives
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 375 degrees Fahrenheit. Line a 9×13-inch dish with Gefen Parchment Paper.
Place red, orange, and yellow peppers, onions, zucchini, and squash in the prepared dish. Spray liberally with avocado oil, sprinkle with two and a half tablespoons Green Goddess seasoning, and toss to coat (directly in the dish). Spread out over the bottom of the dish.
Place chicken on top. Spray with oil and coat with the remaining 1/2 tablespoon Green Goddess seasoning.
Cover with aluminum foil and bake 30 minutes. Remove foil and bake another 15 minutes.
To a zip-top bag, add parsley, minced onion, onion powder, granulated garlic, oregano, chives, salt, and pepper. Seal and shake to combine. Store at room temperature (in the bag) until ready to use.
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