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Herbed Chicken Cutlets With Roasted Winter Vegetables

Herbed Chicken Cutlets With Roasted Winter Vegetables
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 425° F. On a large rimmed baking sheet, toss the Brussels sprouts and cauliflower with 2 tablespoons of the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Season the chicken with the herbes de Provence, ½ teaspoon salt, and ¼ teaspoon pepper. Working in batches, cook until golden brown and cooked through, 2 to 3 minutes per side, adding more oil as necessary. Serve with the vegetables.
By December, 2011

Nutritional Information

  • Per Serving
  • Calories 338
  • Fat 15g
  • Sat Fat 3g
  • Cholesterol 94mg
  • Sodium 610mg
  • Protein 39g
  • Carbohydrate 14g
  • Sugar 4g
  • Fiber 6g
  • Iron 4mg
  • Calcium 91mg
What does this mean? See Nutrition 101 .

Quick Tip

For a tasty next-day salad, serve the chicken and roasted vegetables over mixed greens, adding goat cheese, olives, and balsamic vinaigrette.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.