Crispy Baked Chicken Parmesan with Roasted Zucchini

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

Crispy Baked Chicken Parmesan with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parmesan with Roasted Zucchini

Enjoy a lighter take on the classic Chicken Parmesan. Tender, oven-baked chicken is coated in a crispy blend of egg, breadcrumbs, and Parmesan, then baked to perfection and topped with a tangy marinara drizzle. Paired with roasted zucchini tossed in a hint of olive oil and seasonings, this dish offers a satisfying mix of textures and flavors that is both wholesome and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

425kcal
Protein
41.5g
Fat
15.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

1/4 cup Panko Breadcrumbs

2 tbsp Parmesan Cheese

1 cup sliced Zucchini

1 tsp Olive Oil

2 tbsp Marinara Sauce

1 tsp Italian Seasoning

Salt and Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Slice the zucchini into rounds or half-moons, toss with olive oil, Italian seasoning, salt, and pepper, then spread evenly on one half of the baking sheet.

  • 3

    Place the chicken breast on the other half. Season the chicken with salt and pepper.

  • 4

    In a shallow dish, whisk the egg. In another dish, combine panko breadcrumbs and Parmesan cheese.

  • 5

    Dip the chicken breast first in the egg, then coat evenly with the breadcrumb mixture.

  • 6

    Bake both the chicken and zucchini in the preheated oven. Roast the zucchini for about 15-20 minutes until tender and slightly golden. Bake the chicken for about 20-25 minutes until fully cooked and crispy on the outside.

  • 7

    During the last 5 minutes of baking, drizzle the marinara sauce over the chicken to warm it up.

  • 8

    Remove from the oven and serve the crispy baked chicken alongside the roasted zucchini.

Crispy Baked Chicken Parmesan with Roasted Zucchini

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

Crispy Baked Chicken Parmesan with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parmesan with Roasted Zucchini

Enjoy a lighter take on the classic Chicken Parmesan. Tender, oven-baked chicken is coated in a crispy blend of egg, breadcrumbs, and Parmesan, then baked to perfection and topped with a tangy marinara drizzle. Paired with roasted zucchini tossed in a hint of olive oil and seasonings, this dish offers a satisfying mix of textures and flavors that is both wholesome and delicious.

NUTRITION

425kcal
Protein
41.5g
Fat
15.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

1/4 cup Panko Breadcrumbs

2 tbsp Parmesan Cheese

1 cup sliced Zucchini

1 tsp Olive Oil

2 tbsp Marinara Sauce

1 tsp Italian Seasoning

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    Slice the zucchini into rounds or half-moons, toss with olive oil, Italian seasoning, salt, and pepper, then spread evenly on one half of the baking sheet.

  • 3

    Place the chicken breast on the other half. Season the chicken with salt and pepper.

  • 4

    In a shallow dish, whisk the egg. In another dish, combine panko breadcrumbs and Parmesan cheese.

  • 5

    Dip the chicken breast first in the egg, then coat evenly with the breadcrumb mixture.

  • 6

    Bake both the chicken and zucchini in the preheated oven. Roast the zucchini for about 15-20 minutes until tender and slightly golden. Bake the chicken for about 20-25 minutes until fully cooked and crispy on the outside.

  • 7

    During the last 5 minutes of baking, drizzle the marinara sauce over the chicken to warm it up.

  • 8

    Remove from the oven and serve the crispy baked chicken alongside the roasted zucchini.