Roasted Vegetable and Chicken Cutlet Dinner

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

Preheat the Oven: Preheat your oven to 200°C (400°F).
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.