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Herbed Chicken Cutlets With Roasted Winter Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 1/2 medium head cauliflower, cut into small florets (about 4 cups)
- 3 tablespoons olive oil
- 8 kosher salt and black pepper
- 1 tablespoon small chicken cutlets (about 11/2 pounds)
Directions:View on Real Simple
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