Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a

baking sheet with Gefen Parchment Paper, and spray with olive oil cooking spray.

Dip chicken cutlets in a mixture of flour and spices (you can sub or add spices of your choice, but try to stick to basics), and place on one side of the prepared tray. Add veggies, each in its own pile, on the other side of the tray.

Heat olive oil in a small pot. Add garlic and sauté for one minute, until fragrant. Add maple syrup, soy sauce, salt, and pepper and bring to a

boil. Remove from heat and pour evenly over the chicken cutlets and veggies.

Bake for 15 minutes. Turn over the cutlets and mix each vegetable, basting

with sauce. Bake for another 15 minutes. Transfer the cutlets to a pan.

Turn off the oven and leave the veggies in for five more minutes. Alternately, you can put them on broil for 2 minutes, or until desired crispiness is achieved.

Serve cutlets topped with veggies or with veggies on the side. Garnish with

chopped parsley if desired.