Try this Herbed Chicken Cutlets With Roasted Winter Vegetables recipe, or contribute your own.
Suggest a better description1. 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.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 71 | ||
Calories from Fat: 26 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.4mg | 1 % | |
Potassium 441.1mg | 12 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 5.8g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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