YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter take on a classic Italian favorite with a crispy, baked chicken breast topped with fresh marinara and melted reduced-fat mozzarella, served alongside a medley of roasted vegetables. This dish strikes the perfect balance between savory flavors and nutritional benefits, making it a delightful meal for those seeking a satisfying yet health-conscious dinner.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1/4 cup Marinara Sauce
1 slice Reduced-Fat Mozzarella Cheese
1/2 cup Zucchini
1/2 cup Red Bell Pepper
1 tsp Olive Oil
1/2 tsp Italian Seasoning
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Lightly season the chicken breast with salt, pepper, and Italian seasoning. Dredge it in the whole wheat breadcrumbs, pressing gently to help them adhere.
Place the breaded chicken on a baking tray lined with parchment paper.
Bake the chicken for about 15-18 minutes, or until cooked through and the coating is lightly crispy.
While the chicken bakes, chop the zucchini and red bell pepper into even pieces. Toss the vegetables with olive oil, salt, and pepper on another baking tray.
Roast the vegetables in the same oven for about 12-15 minutes until tender and slightly caramelized.
A few minutes before the chicken is done, spoon marinara sauce over the chicken and lay the reduced-fat mozzarella slice on top. Return to the oven and bake for an additional 3-5 minutes until the cheese is melted.
Serve the crispy chicken alongside a generous portion of the roasted vegetables, and enjoy your nutritious, flavor-packed meal.