YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter twist on the classic Chicken Parmesan with a crispy almond flour coating and a vibrant medley of roasted vegetables. The tender chicken is brushed with egg white, lightly breaded in almond flour, topped with a rich tomato sauce and melted part-skim mozzarella, paired with perfectly roasted broccoli, zucchini, and red bell pepper. A satisfying, balanced dinner that feels indulgent without compromising your health goals.
INGREDIENTS
5 oz Chicken Breast (142g)
2 tbsp Almond Flour (14g)
1 Egg White (33g)
1/4 cup Tomato Sauce (60g)
1/4 cup Part-Skim Mozzarella (28g)
1/2 cup Broccoli (78g)
1/2 cup Zucchini (90g)
1/2 cup Red Bell Pepper (75g)
1 tsp Olive Oil (4.5g)
PREPARATION
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season the chicken breast lightly with salt and pepper. In a shallow bowl, spread the almond flour. In another bowl, beat the egg white.
Dip the chicken first in the egg white, then coat evenly with almond flour.
Heat a non-stick skillet over medium heat and lightly spray with cooking spray. Sear the chicken for 2-3 minutes on each side until lightly golden.
Place the seared chicken on the baking sheet. Spoon the tomato sauce evenly over the chicken, then撒 sprinkle the mozzarella cheese on top.
In a mixing bowl, toss the broccoli, zucchini, and red bell pepper with the olive oil and a pinch of salt.
Arrange the vegetables around the chicken on the baking sheet.
Bake in the preheated oven for 15-18 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Remove from the oven and let rest for a couple of minutes before serving.