YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter twist on a classic dish with tender, crispy chicken Parmesan baked to perfection and served atop a bed of colorful roasted vegetables. The crunchy almond flour coating and zesty marinara sauce lend a satisfying crunch and tang, while the mix of zucchini and red bell pepper adds freshness and texture.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Almond Flour
1 large Egg White
1/3 cup Marinara Sauce
1 cup cooked Zucchini
1/2 cup Red Bell Pepper
Fresh Basil (approx. 4 leaves)
PREPARATION
Preheat your oven to 400°F.
Lightly pound the chicken breast to even thickness and season with salt and pepper if desired.
In a shallow bowl, whisk the egg white until slightly frothy. In another bowl, place the almond flour.
Dip the chicken breast first in the egg white, then coat evenly in the almond flour, ensuring a crispy coating.
Place the coated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the chicken is cooked through and the coating is crisp.
Meanwhile, toss the zucchini and red bell pepper with a drizzle of olive oil, salt, and pepper, and roast on a separate baking tray for about 15 minutes, until tender and slightly charred.
Once the chicken is nearly done, spoon marinara sauce over the top and return to the oven for an additional 5 minutes.
Plate the chicken with a generous serving of roasted vegetables and garnish with fresh basil leaves.
Serve immediately and enjoy a healthy, crispy twist on the classic Chicken Parmesan.