Healthy Crispy Chicken Parmesan with Roasted Vegetables

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

Healthy Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Chicken Parmesan with Roasted Vegetables

Enjoy a lighter take on a classic favorite—tender chicken breast coated in a crisp almond flour and Parmesan mixture, paired with a colorful medley of roasted vegetables. This wholesome dish offers satisfying crunch and rich flavors while keeping the meal balanced and nutritious.

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NUTRITION

360kcal
Protein
47.1g
Fat
14.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

2 tbsp Grated Parmesan Cheese

1 Egg White

1 cup Broccoli Florets

1/2 cup Cherry Tomatoes

1/2 cup Zucchini

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a plate, combine the almond flour, grated Parmesan, garlic powder, salt, and pepper.

  • 3

    In a shallow bowl, whisk the egg white until slightly frothy.

  • 4

    Dip the chicken breast first in the egg white, then coat evenly with the almond flour mixture.

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 6

    In a separate bowl, toss the broccoli, cherry tomatoes, and zucchini with a drizzle of olive oil (optional), salt, and pepper.

  • 7

    Arrange the vegetables around the chicken on the baking sheet.

  • 8

    Bake for 20-25 minutes until the chicken is cooked through and the coating is crispy, and vegetables are tender and slightly browned.

  • 9

    Let the dish cool slightly before serving.

Healthy Crispy Chicken Parmesan with Roasted Vegetables

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

Healthy Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Chicken Parmesan with Roasted Vegetables

Enjoy a lighter take on a classic favorite—tender chicken breast coated in a crisp almond flour and Parmesan mixture, paired with a colorful medley of roasted vegetables. This wholesome dish offers satisfying crunch and rich flavors while keeping the meal balanced and nutritious.

NUTRITION

360kcal
Protein
47.1g
Fat
14.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

2 tbsp Grated Parmesan Cheese

1 Egg White

1 cup Broccoli Florets

1/2 cup Cherry Tomatoes

1/2 cup Zucchini

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a plate, combine the almond flour, grated Parmesan, garlic powder, salt, and pepper.

  • 3

    In a shallow bowl, whisk the egg white until slightly frothy.

  • 4

    Dip the chicken breast first in the egg white, then coat evenly with the almond flour mixture.

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 6

    In a separate bowl, toss the broccoli, cherry tomatoes, and zucchini with a drizzle of olive oil (optional), salt, and pepper.

  • 7

    Arrange the vegetables around the chicken on the baking sheet.

  • 8

    Bake for 20-25 minutes until the chicken is cooked through and the coating is crispy, and vegetables are tender and slightly browned.

  • 9

    Let the dish cool slightly before serving.