Roasted Vegetable and Chicken Cutlet Dinner

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
Can I use other types of meat for the cutlets?
Yes! You can use ground turkey, pork, or beef as alternatives to chicken.
What should I serve with this dish?
This meal pairs well with a side salad, quinoa, or rice for added carbohydrates.
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.
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.
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!