Protein to get you through the week!
Whether you're meal prepping for the week or feeding a crowd, this big batch of baked chicken cutlets—topped with creamy, herby chimichurri mayo—has you covered. Pair the chicken cutlets with a salad for a filling weekday lunch, serve them with roasted potatoes and veggies for dinner, or snack on 'em straight from the fridge (we won't tell!).
Allergens
Utensils
Tags
Fry Seasoning
1 tablespoon
Chicken Cutlets
24 ounce
Chimichurri
2 ounce
Mayonnaise
2 tablespoon
Salt
Pepper
Cooking Oil
Adjust rack to top position and preheat oven to 425 degrees. Lightly oil a baking sheet. Pat chicken* dry with paper towels and season all over with Fry Seasoning, salt, and pepper. Place seasoned chicken on baking sheet at least three inches apart. Roast on top rack until chicken is golden brown and cooked through, 15-20 minutes. (TIP: If using an air fryer, preheat to 400 degrees. Season chicken as instructed, then coat with nonstick cooking spray. Air-fry until browned and cooked through, 10-15 minutes.) While chicken cooks, in a small bowl, combine mayonnaise and chimichurri until thoroughly combined. Once chicken is done, top with chimichurri mayo and serve (or stash separately and top chicken with chimichurri mayo just before serving!).
630
kcal
Calories
31
g
Fat
5
g
Saturated Fat
4
g
Carbohydrate
2
g
Sugar
0
g
Dietary Fiber
77
g
Protein
280
mg
Cholesterol
680
mg
Sodium
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