Easy, Quick Meal
1 Package of Chicken Cutlets
1 Deep Pan (can be glass pan/cast iron)
Frozen Sweet Peas (In bag steam ones)
90 Second Brown Rice
Heat the oven to 375 degrees. Lay tin foil on the bottom of the deep dish pan. Lay the chicken cutlets in the pan on top of the tin foil. Cover the chicken with Olive Oil - The olive oil and seasonings will be the dressing on the peas and rice, so be generous. Once you have poured to olive oil, put a small amount of salt, garlic powder and onion powder on the chicken(s). A light dusting will work. Then, cover the chicken(s) with the lemon pepper seasoning, flip over the chicken(s) and cover the chicken(s) with the lemon pepper again, so that both sides have the seasoning. When you have done that, no need to flip back over. Lay 4-5 rosemary branches on top of the chicken(s), or enough that they are pretty covered. Take another piece of tin foil and cover the top of the pan. Once the oven has preheat, place in the oven for 20-25 mins.
When you are about 5 minutes out, place the Sweet Peas in the microwave for the allotted time and when that is done, place the 90 second brown rice in the microwave. When the chicken(s) are done, then place however many you want on the plate, the sweet peas and rice on the plate and then pour the left over olive oil/seasoning juice on top of the rice and peas. Yum! Yum!
Shout out to Brooke for the recipe!