YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Whole Wheat Pasta and Roasted Broccoli
Savor a classic Italian-inspired dish reimagined for clean eating. Tender, crispy baked chicken Parmesan is paired with a light whole wheat pasta and vibrant roasted broccoli. Topped with a tangy marinara sauce and just the right amount of low-fat mozzarella, this dish offers a satisfying balance of flavor and nutrition without compromising on taste.
INGREDIENTS
4 oz Chicken Breast
0.5 cup cooked Whole Wheat Pasta
1 cup chopped Broccoli
0.25 cup Marinara Sauce
0.25 cup shredded Low-Fat Mozzarella Cheese
2 tbsp Whole Wheat Breadcrumbs
2 tsp Olive Oil
1 tsp Italian Seasoning
PREPARATION
Preheat your oven to 400°F.
Prepare a baking sheet lined with parchment paper. Toss the chopped broccoli with 1 tsp olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly charred.
Meanwhile, lightly pound the chicken breast to an even thickness. Brush both sides with the remaining olive oil and sprinkle with Italian seasoning.
Coat the chicken with whole wheat breadcrumbs on both sides. Place the chicken on a separate parchment-lined baking tray.
Bake the breaded chicken in the oven for 20-25 minutes until fully cooked and crispy. In the last 5 minutes, spoon marinara sauce over the chicken and sprinkle with low-fat mozzarella cheese; return to the oven until the cheese melts.
Prepare whole wheat pasta according to package instructions. Drain and set aside.
Plate the dish by placing a serving of pasta on the plate, topping with the crispy baked chicken, and arranging the roasted broccoli on the side. Drizzle any extra marinara sauce over the chicken if desired.
Serve warm and enjoy your balanced, nutrient-packed meal.