Method:
* Jamaican spices - 1/2 Teaspoon Each of Thyme and Curry Powder; 1/4 Teaspoon Each of Cumin, Allspice, Ginger, and Salt; 1/8 Teaspoon Each of Black Pepper, Paprika, and Cayenne.
1. Sprinkle approximately 1/4 Teaspoon Jamaican Spices over both sides of cutlets, rubbing in spices. Allow to stand while preparing vegetables and other ingredients.
2. In a medium bowl, combine curry powder, Kosher salt, pepper, and olive oil; toss in sweet potato wedges.
3. Lightly spray a 12 X 15-inch cookie sheet with vegetable spray; arrange sweet potato wedges on cookie sheet. Place in a 450-degree oven for 15 minutes.
4. Spray nonstick stovetop grill pan with vegetable spray; heat to medium-high heat for 1-2 minutes; arrange cutlets in pan.
5. Cook for 2 minutes. Turn and cook for an additional 1-1 1/2 minutes. Remove from pan and keep warm.
6. Toss onion wedges and green pepper cubes in grill pan, reducing heat to medium. Stir constantly for 2-3 minutes or until vegetables are lightly browned. Add tomato wedges.
7. Pour in orange and lime juices, stirring to blend.
8. Cook for about 5-6 minutes or until vegetables are crisp and tender.
9. Arrange vegetables around cutlets; rim platter with sweet potato wedges and serve.

Nutritional Information:
Calories 329
Protein 32 g
Fat (8%) 3 g
Carbohydrate 44 g
Sodium 404 mg
Cholesterol 70 mg

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