1. Gently pound cutlets to an even thickness.

2. Combine thyme, 1/2 teaspoon curry powder, cumin, allspice, ground ginger, salt, paprika, cayenne and black pepper to make Jamaican spice mix. Sprinkle approximately 1/4 teaspoon Jamaican spices over both sides of cutlets, rubbing in spices.

3. Allow to stand while preparing vegetables and other ingredients.

4. In a medium bowl, combine remaining 1/2 teaspoon curry powder, kosher salt, 1/4 teaspoon pepper and olive oil; toss in sweet potato wedges.

5. Lightly spray a 12 x 15-inch cookie sheet with vegetable spray; arrange sweet potato wedges on cookie sheet. Bake in a preheated 450-degree F oven for 15 minutes.

6. Spray nonstick stovetop grill pan with vegetable spray; heat to medium high heat for 1 to 2 minutes; arrange cutlets in pan; cook for 2 minutes. Turn and cook for additional 1-1/2 minutes. Remove from pan and keep warm.

7. Toss onion wedges and green pepper cubes in grill pan, reducing heat to medium. Stir constantly, for 2- 3 minutes or until vegetables are lightly browned. Add tomato wedges.

8. Pour in orange and lime juices, stirring to blend. Cook for about 5-6 minutes or until vegetables are crisp and tender.

9. Arrange vegetables around cutlets; rim platter with sweet potato wedges and serve.