YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parm with Roasted Broccoli
Enjoy a lighter take on a classic favorite with a crispy baked chicken parm paired with tender, roasted broccoli. This dish features a lean chicken breast coated in a flavorful blend of egg white, whole-grain panko, and parmesan, topped with a light tomato sauce. Roasted broccoli drizzled with olive oil adds the perfect balance of texture and fresh taste.
INGREDIENTS
5 oz Chicken Breast
1 large Egg White
1/4 cup Panko Breadcrumbs
1 tbsp Parmesan Cheese
1/4 cup Tomato Sauce
1 cup Broccoli
1/2 tsp Olive Oil
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a shallow bowl, whisk the egg white until frothy. In another bowl, combine the panko breadcrumbs and grated parmesan cheese.
Dip the chicken breast in the egg white, then coat evenly with the breadcrumb mixture.
Place the coated chicken on the baking sheet. Spoon the tomato sauce evenly over the chicken breast.
In a separate bowl, toss the broccoli with olive oil, salt, and pepper to taste. Arrange the broccoli on another baking sheet.
Bake the chicken and broccoli in the preheated oven. Roast the broccoli for about 15-18 minutes until tender, and bake the chicken for about 20-25 minutes until the chicken is cooked through and the coating is crispy.
Serve the crispy baked chicken parm with a side of roasted broccoli, enjoying a balanced, flavorful meal.