It doesn’t get easier than this one-baking-tray-dinner, and you can change out lots of ingredients to suit what you like and what you have in the house. It’s simple and so satisfying!

Onion Chicken Ingredients:

• Chicken cutlets
• Honey mustard dressing
  • You can make this easily, too, if you don’t have it already: Just mix equal parts dijon mustard and mayo, add some honey – all to taste
• Shredded cheese – Monterey Jack goes well with dijon, but any cheese – or none – will do.
• Fried onions or dried onions (like you use for bagel topping)
• Salt, pepper, garlic powder if you like
• Fresh green beans (or sliced carrots or broccoli or sliced zucchini or cherry tomatoes)

Onion Chicken Directions:

1. Pre-heat oven to 450 degrees and make sure the rack is in the center.
2. Pat dry cutlets and place on one side of a baking tray.
3. Add about 1/2 TBSP of honey mustard dressing, salt and pepper to each chicken cutlet.
4. Add cheese if you’re using it.
5. Add onion next. Sprinkle a little bit of garlic powder if desired, too.
6. Roast for 5 minutes.
7. Remove tray from oven, and toss veggies with a small bit of oil, salt and pepper on the other side of the tray.
8. Continue baking for 10-15 minutes.

Pro Tips:

Use dried onion to keep this recipe gluten free. Fried onions typically have gluten.

Same with the cheese — just leave it off if you’re dairy-free like me. Since I cook for more than just myself, this recipe lets me easily make one cutlet for me and the rest with cheese for everyone else.

Add a side of garlic bread using gluten-free or regular depending on your needs.

Prefer just mustard? Go for it. Don’t want to roast veggies? Add a side salad instead. See? Easy!