YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Broccoli
Enjoy a light yet satisfying twist on Chicken Parmesan. A tender, lean chicken breast is lightly coated in a crunchy blend of whole wheat panko and parmesan, baked to perfection with a drizzle of fresh tomato sauce. Paired with roasted broccoli seasoned with olive oil and Italian herbs, it's a balanced meal bursting with flavor and nutritional goodness.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Whole Wheat Panko Breadcrumbs
2 tbsp Parmesan Cheese
1/4 cup Tomato Sauce
1 tsp Olive Oil
1 cup Broccoli
Pinch Salt
Pinch Black Pepper
1 tsp Italian Herb Blend
PREPARATION
Preheat the oven to 400°F.
Place the chicken breast on a cutting board. If needed, pound it slightly to ensure even thickness for consistent cooking.
In a shallow bowl, combine whole wheat panko breadcrumbs, grated Parmesan cheese, a pinch of salt, pepper, and Italian herb blend.
Lightly pat the chicken with a bit of salt and pepper. Press the chicken into the breadcrumb mixture to coat evenly on both sides.
Place the coated chicken on a baking sheet lined with parchment paper. Spoon the tomato sauce evenly on top of the chicken.
Toss the broccoli with olive oil, a pinch of salt, and pepper in a separate bowl. Spread the broccoli onto another baking sheet or alongside the chicken if space allows.
Bake both the chicken and broccoli in the preheated oven. Roast the broccoli for about 15 minutes and bake the chicken for approximately 20 minutes until the chicken is cooked through and the coating is crispy.
Once done, plate the chicken with a side of roasted broccoli and serve immediately.