Crispy Baked Chicken Parmesan with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Parmesan with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parmesan with Fresh Herbs

Enjoy a lighter twist on a classic Italian favorite with tender baked chicken layered with a subtle almond flour crust, a hint of egg white binder, tangy tomato sauce, melted Parmesan, and a medley of fresh herbs. This dish brings a satisfying crunch along with vibrant, herbaceous freshness in every bite.

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NUTRITION

369kcal
Protein
52.4g
Fat
12.2g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

1 piece (140g) Chicken Breast

1 large Egg White

2 tablespoons Almond Flour

1/4 cup Tomato Sauce

1 tablespoon Parmesan Cheese

2 tablespoons Fresh Mixed Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with a paper towel. In a shallow bowl, whisk the egg white.

  • 3

    In another small bowl, combine the almond flour with a pinch of salt, pepper, and finely chopped fresh mixed herbs.

  • 4

    Dip the chicken breast into the egg white, then coat it evenly with the almond flour mixture.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Spoon the tomato sauce evenly over the top.

  • 6

    Sprinkle the Parmesan cheese over the tomato sauce and add a few extra fresh herbs for garnish.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the crust is slightly crispy.

  • 8

    Let rest for a few minutes before serving to allow the flavors to meld.

Crispy Baked Chicken Parmesan with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Parmesan with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parmesan with Fresh Herbs

Enjoy a lighter twist on a classic Italian favorite with tender baked chicken layered with a subtle almond flour crust, a hint of egg white binder, tangy tomato sauce, melted Parmesan, and a medley of fresh herbs. This dish brings a satisfying crunch along with vibrant, herbaceous freshness in every bite.

NUTRITION

369kcal
Protein
52.4g
Fat
12.2g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

1 piece (140g) Chicken Breast

1 large Egg White

2 tablespoons Almond Flour

1/4 cup Tomato Sauce

1 tablespoon Parmesan Cheese

2 tablespoons Fresh Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with a paper towel. In a shallow bowl, whisk the egg white.

  • 3

    In another small bowl, combine the almond flour with a pinch of salt, pepper, and finely chopped fresh mixed herbs.

  • 4

    Dip the chicken breast into the egg white, then coat it evenly with the almond flour mixture.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Spoon the tomato sauce evenly over the top.

  • 6

    Sprinkle the Parmesan cheese over the tomato sauce and add a few extra fresh herbs for garnish.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the crust is slightly crispy.

  • 8

    Let rest for a few minutes before serving to allow the flavors to meld.