YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Roasted Vegetables
Enjoy a lighter take on Chicken Parmesan featuring a perfectly baked, lightly breaded chicken breast smothered in a modest amount of tangy tomato sauce and a sprinkle of Parmesan, served alongside a medley of colorful roasted vegetables. This dish offers a crispy texture with vibrant flavors and is an ideal balance of lean protein and nutrient-packed veggies.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1 tbsp Parmesan Cheese
1/2 large Egg
1/4 cup Tomato Sauce
1 cup Mixed Vegetables
1 tsp Olive Oil
1/2 tsp Italian Seasoning
Pinch each Salt and Pepper
PREPARATION
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a shallow bowl, whisk the 1/2 egg with a pinch of salt and pepper.
In another bowl, combine whole wheat breadcrumbs, Parmesan cheese, Italian seasoning, and a little extra pinch of salt and pepper.
Dip the chicken breast first into the egg wash, then coat evenly with the breadcrumb mixture.
Place the breaded chicken on the baking sheet. Drizzle lightly with olive oil.
Bake the chicken for about 18-20 minutes, or until the internal temperature reaches 165°F.
While the chicken bakes, toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper, and spread on a separate baking sheet.
Roast the vegetables in the oven for 15 minutes, or until tender and slightly charred.
During the last 5 minutes of baking the chicken, spoon tomato sauce over the chicken to warm through.
Remove both from the oven and plate together. Serve immediately.