YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a wholesome twist on a classic favorite with our Healthy Crispy Chicken Parmesan accompanied by a colorful medley of roasted vegetables. This dish features a tender, baked chicken breast coated in a light layer of panko breadcrumbs, Parmesan cheese, and egg white for a satisfying crunch, all paired with a vibrant mix of zucchini, red bell pepper, and tomato, perfectly seasoned and roasted to bring out their natural sweetness.
INGREDIENTS
6 ounces Chicken Breast (170g)
1/4 cup Panko Breadcrumbs (30g)
2 tablespoons grated Parmesan Cheese (10g)
1 Egg White (33g)
1 cup Zucchini slices (124g)
1 medium Red Bell Pepper (119g)
1 medium Roma Tomato (123g)
PREPARATION
Preheat your oven to 400°F.
Place the chicken breast on a cutting board and, if desired, gently pound to an even thickness for uniform cooking.
In a shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese.
Lightly whisk the egg white in a separate bowl. Dip the chicken breast into the egg white, ensuring it is fully coated.
Dredge the egg-coated chicken breast in the breadcrumb mixture, pressing gently to adhere the crumbs evenly.
Arrange the coated chicken on a baking sheet lined with parchment paper.
On another baking sheet, arrange the sliced zucchini, red bell pepper, and tomato. Drizzle with a light spray of olive oil and season with salt and pepper.
Place both baking sheets in the preheated oven. Roast the vegetables for about 20-25 minutes until they are tender and slightly caramelized.
Bake the chicken for 20-25 minutes or until it reaches an internal temperature of 165°F and the coating is crispy.
Serve the crispy chicken alongside the roasted vegetables and enjoy your nutrient-packed, satisfying meal.