Roasted Vegetable and Chicken Cutlet Dinner

Toss to Coat: Toss the vegetables thoroughly to ensure they are evenly coated with oil and seasonings.
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

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.
Form the Cutlets: Shape the mixture into patties or cutlets, making them about 1-2 cm thick. This helps them cook evenly.
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
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.
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.