YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a beautifully balanced dish featuring a crunchy, baked chicken Parmesan topping paired with a vibrant medley of roasted vegetables. This dish delivers a satisfying crunch and a burst of Italian-inspired flavor with every bite, perfectly crafted to nourish and delight.
INGREDIENTS
4 oz Chicken Breast (113g)
30g Whole-Wheat Breadcrumbs
2 tbsp Parmesan Cheese (approx 10g total)
1 large Egg White (33g)
1 medium Zucchini (196g)
1 medium Red Bell Pepper (119g)
1 cup Cherry Tomatoes (149g)
1 tsp Olive Oil (4.5g)
1 tsp Dried Italian Herbs
PREPARATION
Preheat the oven to 400°F (200°C). Line one baking sheet with parchment paper for the chicken and another for the vegetables.
In a shallow dish, combine the whole-wheat breadcrumbs with dried Italian herbs and grated Parmesan cheese.
Pat the chicken breast dry. Dip it first in the egg white until evenly coated, then press it into the breadcrumb mixture, ensuring a light, even coating on all sides.
Place the coated chicken on the prepared baking sheet. Spray lightly with cooking spray or drizzle a few drops of olive oil over the top.
On another baking sheet, toss the chopped zucchini, red bell pepper (sliced into strips), and whole cherry tomatoes with a teaspoon of olive oil, salt, and pepper to taste.
Place both baking sheets in the oven. Roast the vegetables for about 20-25 minutes until tender and slightly charred, and bake the chicken for 18-20 minutes, or until the internal temperature reaches 165°F.
After baking, plate the crispy chicken alongside a serving of the warm roasted vegetables. Enjoy your healthy, satisfying meal!