Crispy Chicken Parmesan with Roasted Vegetables

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

Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Parmesan with Roasted Vegetables

Enjoy this satisfying twist on a classic dish where tender, lean chicken breast is lightly coated in a crisp panko-Parmesan crust, then baked to perfection and topped with a zesty marinara sauce and a sprinkle of low-fat mozzarella. Served alongside a medley of roasted bell peppers and zucchini, this meal offers a comforting balance of savory flavors and textures.

Try 7 days free, then $12.99 / mo.

NUTRITION

508kcal
Protein
45g
Fat
18.2g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 Large Egg (50g)

1/4 cup Panko Bread Crumbs (30g)

1 tbsp Grated Parmesan Cheese (5g)

1/2 cup Marinara Sauce (125g)

1 cup Roasted Vegetables (100g)

1 tsp Olive Oil (4.5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and lightly pound it to an even thickness for uniform cooking.

  • 3

    In a shallow bowl, whisk the egg until well combined.

  • 4

    In a separate bowl, mix the panko bread crumbs with the grated Parmesan cheese.

  • 5

    Dip the chicken breast into the egg mixture, allowing any excess to drip off, then coat it evenly with the panko-Parmesan mixture.

  • 6

    Place the coated chicken on the prepared baking sheet. Drizzle a little olive oil over the top to enhance the crispiness.

  • 7

    Bake the chicken in the preheated oven for about 20-25 minutes, or until it is cooked through and the coating is golden and crisp.

  • 8

    In a small saucepan, gently warm the marinara sauce over low heat.

  • 9

    While the chicken bakes, toss the bell peppers and zucchini with a small drizzle of olive oil, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for 15 minutes or until slightly charred and tender.

  • 10

    Once the chicken is done, spoon the warm marinara sauce over the top.

  • 11

    Plate the chicken alongside a generous serving of the roasted vegetables and serve immediately.

Crispy Chicken Parmesan with Roasted Vegetables

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

Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Parmesan with Roasted Vegetables

Enjoy this satisfying twist on a classic dish where tender, lean chicken breast is lightly coated in a crisp panko-Parmesan crust, then baked to perfection and topped with a zesty marinara sauce and a sprinkle of low-fat mozzarella. Served alongside a medley of roasted bell peppers and zucchini, this meal offers a comforting balance of savory flavors and textures.

NUTRITION

508kcal
Protein
45g
Fat
18.2g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 Large Egg (50g)

1/4 cup Panko Bread Crumbs (30g)

1 tbsp Grated Parmesan Cheese (5g)

1/2 cup Marinara Sauce (125g)

1 cup Roasted Vegetables (100g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and lightly pound it to an even thickness for uniform cooking.

  • 3

    In a shallow bowl, whisk the egg until well combined.

  • 4

    In a separate bowl, mix the panko bread crumbs with the grated Parmesan cheese.

  • 5

    Dip the chicken breast into the egg mixture, allowing any excess to drip off, then coat it evenly with the panko-Parmesan mixture.

  • 6

    Place the coated chicken on the prepared baking sheet. Drizzle a little olive oil over the top to enhance the crispiness.

  • 7

    Bake the chicken in the preheated oven for about 20-25 minutes, or until it is cooked through and the coating is golden and crisp.

  • 8

    In a small saucepan, gently warm the marinara sauce over low heat.

  • 9

    While the chicken bakes, toss the bell peppers and zucchini with a small drizzle of olive oil, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for 15 minutes or until slightly charred and tender.

  • 10

    Once the chicken is done, spoon the warm marinara sauce over the top.

  • 11

    Plate the chicken alongside a generous serving of the roasted vegetables and serve immediately.