This Roasted Vegetable and Chicken Cutlet Dinner is a delightful and nutritious meal that combines the natural sweetness of roasted vegetables with flavorful, herb-infused chicken cutlets. The vibrant colors and textures of the carrots, sweet potatoes, and red onions create a visually appealing dish, while the tender chicken cutlets provide a hearty protein boost. This recipe is perfect for a cozy family dinner or a meal prep option for the week ahead. Not only is it easy to make, but it also allows for customization with your favorite vegetables and seasonings. Let’s explore how to create this wholesome dish!

Full Recipe:

Ingredients

For the Roasted Vegetables:

• 2 carrots, peeled and cut into pieces
• 2 red onions, peeled and cut into wedges
• 3 sweet potatoes, peeled and cubed
• 30 milliliters (2 tablespoons) olive oil
• Salt, to taste
• Dried dill, to taste
• Black pepper, to taste

For the Chicken Cutlets:

• 600 grams ground chicken
• 1 egg
• Salt, to taste
• Herbs de Provence, to taste
• Meat seasoning (optional)
• 1 onion, finely chopped
• Green onions, finely chopped
• 3-4 cloves garlic, minced
• Fresh cilantro, chopped
• 30 milliliters (2 tablespoons) olive oil

Step-by-Step Instructions

Step 1: Prepare the Roasted Vegetables

1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Prep the Vegetables: In a large bowl, combine the carrot pieces, red onion wedges, and cubed sweet potatoes. Drizzle with olive oil, and sprinkle with salt, dried dill, and black pepper to taste.
3. Toss to Coat: Toss the vegetables thoroughly to ensure they are evenly coated with oil and seasonings.
4. Roast: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until they are tender and caramelized, stirring halfway through to promote even cooking.

Step 2: Prepare the Chicken Cutlets

1. Mix the Chicken Mixture: In a large mixing bowl, combine the ground chicken, egg, salt, Herbs de Provence, and optional meat seasoning. Add the finely chopped onion, green onions, minced garlic, and chopped cilantro. Mix until all ingredients are well incorporated.
2. Form the Cutlets: Shape the mixture into patties or cutlets, making them about 1-2 cm thick. This helps them cook evenly.
3. Cook the Cutlets: In a large skillet, heat the olive oil over medium heat. Add the chicken cutlets to the pan, making sure not to overcrowd them. Cook for about 5-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 75°C or 165°F). Adjust the cooking time as necessary depending on the thickness of the cutlets.

Step 3: Serve

1. Plate the Dish: Once the roasted vegetables are done, remove them from the oven and let them cool for a few minutes. Arrange the roasted vegetables on a plate alongside the chicken cutlets.
2. Garnish: For a touch of freshness, garnish the dish with additional chopped cilantro or a sprinkle of herbs if desired.

Cooking Tips

• Vegetable Variations: Feel free to customize the roasted vegetables according to your preference. Other great options include bell peppers, zucchini, or Brussels sprouts.
• Flavor Boost: For added flavor in the chicken cutlets, consider marinating the ground chicken mixture for 30 minutes to an hour before cooking.
• Batch Cooking: This recipe can be easily doubled or halved depending on your needs. Leftovers can be refrigerated or frozen for easy meals later in the week.

Storage

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: The chicken cutlets can be frozen before cooking or after cooking. If freezing before cooking, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding extra time as needed.

Nutritional Facts (Approximate per Serving)

• Calories: 450 kcal
• Protein: 35 g
• Carbohydrates: 45 g
• Fat: 15 g
• Fiber: 8 g
• Sodium: 600 mg

FAQs

1. Can I use other types of meat for the cutlets?
   • Yes! You can use ground turkey, pork, or beef as alternatives to chicken.
2. What should I serve with this dish?
   • This meal pairs well with a side salad, quinoa, or rice for added carbohydrates.
3. Can I bake the chicken cutlets instead of frying them?
   • Absolutely! Place the formed cutlets on a baking sheet and bake at 200°C (400°F) for about 20 minutes, flipping halfway through.
4. How can I make this dish gluten-free?
   • Ensure that any seasonings and sauces used are gluten-free. This recipe is naturally gluten-free as long as you use gluten-free breadcrumbs or omit them altogether.
5. Is it possible to make this dish vegetarian?
   • You can substitute the ground chicken with a plant-based ground meat alternative, or use beans and legumes mixed with vegetables.

Conclusion

The Roasted Vegetable and Chicken Cutlet Dinner is not only a feast for the eyes but also a wholesome meal that satisfies the palate. With its vibrant colors, rich flavors, and a combination of textures, this dish brings comfort food to a whole new level. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is sure to become a favorite in your household. Enjoy this delightful meal that’s packed with nutrients and bursting with flavor!