Herbed Chicken Cutlets with Roasted Winter Vegetables

If you have any leftover chicken (or double the recipe to ensure leftovers), it’s perfect for lunch the next day on top of a salad or in a sandwich.  Recipe serves 4.

What you’ll need:

  • 1 pound Brussels sprouts, trimmed and halved
  • 1/2 medium head of cauliflower, cut into small florets
  • 3 tablespoons olive oil
  • salt
  • pepper
  • 8 chicken cutlets (about 1 1/2 pounds total)
  • 1 tablespoon herbes de Provence

What you’ll do:

  • Heat oven to 425 degrees.
  • On a large rimmed baking sheet, toss the brussels sprouts and cauliflower with 2 tablespoons of oil, 1/2 teaspoon salt and 1/2 teaspoon of pepper.
  • Roast, tossing once, until tender, about 25 minutes.
  • Meanwhile heat 1 tablespoon of oil in a large skillet over medium-high heat.
  • Season the chicken with the herbes de Provence, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  • Working in batching, cook until golden brown and cooked through, 2-3 minutes per side.
  • Serve the chicken alongside the roasted vegetables.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!


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