Grilled Chicken Cutlets with Roasted Root Vegetables

    0 points
1-2 Pounds of Boneless Skinless Chicken Cutlets
Add seasonings you like to chicken (as long as they are 0 Points)
6 Carrots, halved crosswise and lengthwise
2 Onions, halved and sliced lengthwise
1 Jicama, cut into sticks as in this tutorial
3 Garlic Cloves, minced
1.5 Teaspoons of Hidden Valley Fiesta Ranch Mix
Salt/Pepper to Taste
Vegetable Cooking Spray

Directions:
1. Combine carrots,  onions, jicama, and garlic onto a cookie sheet that has been sprayed with vegetable cooking spray. Spray top of vegetables with cooking spray and using your hands dispense ranch mix, salt and pepper over vegetables.
2. Place in a preheated 400 degree oven until vegetables are tender. About 25 minutes.
3. While vegetables are baking, grill cutlets until done.
4. This makes at least 4 generous servings. Enjoy!   OVEN