Chicken Cutlets and Veggies

Chicken Cutlets and Veggies

Recipe by Brynie Greisman

Layered seasoning is the key to this dish’s success. Each component of the recipe is seasoned separately and then collectively, and a sauce is poured over it all, resulting in a literal explosion of flavor in each bite. We loved the variety of veggies as well — filling, but not carb-heavy.

Serves 12

• 3 Tbsp silan
• 2 Tbsp olive oil
• 3 cloves garlic, crushed (optional, but recommended)
• 1 handful chopped fresh parsley
• salt, to taste
• 12 chicken cutlets, pounded thinly

Veggies

• 1 onion, thinly sliced
• 1 medium sweet potato, peeled and thinly sliced
• 1 large tomato, thinly sliced
• 4 cups shredded cabbage
• 1/2–3/4 bag Beleaves Frozen Zucchini
• 1 green apple, peeled, cored, and thinly sliced (see note)
• 1 red pepper, cut into strips
• brown sugar, to taste
• salt, to taste

Sauce

• 4 cloves garlic, crushed
• 2 Tbsp olive oil
• ¼ cup + 2 full Tbsp honey, divided
• 1½ Tbsp balsamic vinegar
• 1½ Tbsp freshly squeezed lemon juice
• salt and pepper, to taste
• ½ cup water
• 2 scallions, chopped

Mix silan, olive oil, garlic, if using, parsley, and salt in a medium bowl or Pyrex pan. Add chicken, making sure that it gets smothered with the marinade. Marinate at room temperature for 30 minutes, or overnight in the fridge for even more flavor.

To prepare the veggies, preheat oven to 375°F (190°C). Line a roasting pan with parchment paper. Spray with cooking spray.

Lay the onion, sweet potato, and tomato on the parchment paper. Sprinkle lightly with brown sugar and salt. Add the cabbage and sprinkle again with brown sugar and salt. Lastly, add the zucchini, apple, and pepper strips and sprinkle with brown sugar and salt.