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 wholesome twist on a classic favorite. Tender chicken breast is lightly coated in seasoned whole wheat breadcrumbs, baked until perfectly crispy, and topped with a vibrant tomato sauce and melty low-fat mozzarella. Paired with a medley of roasted zucchini, bell pepper, and broccoli, this dish delivers a satisfying balance of lean protein and nutritious veggies.

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NUTRITION

449kcal
Protein
41.3g
Fat
11.6g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Tomato Sauce

1 oz Low-Fat Mozzarella Cheese

1 small Zucchini

1/2 Red Bell Pepper

1/2 cup Broccoli

1 tsp Olive Oil

1 tsp Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Place the chicken breast between two sheets of plastic wrap and gently pound to even thickness.

  • 3

    In a shallow bowl, combine whole wheat breadcrumbs, dried Italian herbs, salt, and pepper.

  • 4

    Lightly brush the chicken with a small amount of olive oil, then coat evenly with the breadcrumb mixture.

  • 5

    Place the coated chicken on a baking sheet and bake for 20-25 minutes until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, chop the zucchini, red bell pepper, and broccoli into bite-sized pieces.

  • 7

    Toss the vegetables with a drizzle of olive oil, a pinch of salt and pepper, and roast them on a separate baking sheet for 15-20 minutes until tender.

  • 8

    In the last 5 minutes of baking, spoon tomato sauce over the chicken and sprinkle with low-fat mozzarella cheese to allow it to melt.

  • 9

    Once both the chicken and vegetables are done, serve the crispy chicken Parmesan alongside the roasted vegetables.

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 wholesome twist on a classic favorite. Tender chicken breast is lightly coated in seasoned whole wheat breadcrumbs, baked until perfectly crispy, and topped with a vibrant tomato sauce and melty low-fat mozzarella. Paired with a medley of roasted zucchini, bell pepper, and broccoli, this dish delivers a satisfying balance of lean protein and nutritious veggies.

NUTRITION

449kcal
Protein
41.3g
Fat
11.6g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Tomato Sauce

1 oz Low-Fat Mozzarella Cheese

1 small Zucchini

1/2 Red Bell Pepper

1/2 cup Broccoli

1 tsp Olive Oil

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Place the chicken breast between two sheets of plastic wrap and gently pound to even thickness.

  • 3

    In a shallow bowl, combine whole wheat breadcrumbs, dried Italian herbs, salt, and pepper.

  • 4

    Lightly brush the chicken with a small amount of olive oil, then coat evenly with the breadcrumb mixture.

  • 5

    Place the coated chicken on a baking sheet and bake for 20-25 minutes until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, chop the zucchini, red bell pepper, and broccoli into bite-sized pieces.

  • 7

    Toss the vegetables with a drizzle of olive oil, a pinch of salt and pepper, and roast them on a separate baking sheet for 15-20 minutes until tender.

  • 8

    In the last 5 minutes of baking, spoon tomato sauce over the chicken and sprinkle with low-fat mozzarella cheese to allow it to melt.

  • 9

    Once both the chicken and vegetables are done, serve the crispy chicken Parmesan alongside the roasted vegetables.