Healthy Crispy Chicken Parmesan with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Chicken Parmesan with Roasted Vegetables

Enjoy a lighter twist on a classic, featuring a crispy almond flour-coated chicken breast baked to perfection and topped with a zesty marinara and a sprinkle of Parmesan. Accompanied by a medley of roasted bell pepper, zucchini, and red onion, this dish delivers satisfying crunch, vibrant flavor, and balanced nutrition.

Try 7 days free, then $12.99 / mo.

NUTRITION

499kcal
Protein
47.1g
Fat
26.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (142g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

2 tablespoons Parmesan Cheese (10g)

1/4 cup Marinara Sauce (62g)

1 cup Mixed Roasted Vegetables (150g)

1 teaspoon Olive Oil (4.5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Lightly pound the chicken breast to an even thickness for uniform cooking.

  • 3

    In a shallow bowl, whisk the egg white. In another bowl, combine the almond flour and grated Parmesan cheese.

  • 4

    Dip the chicken breast first in the egg white, then coat evenly with the almond flour mixture.

  • 5

    Place the coated chicken on the prepared baking sheet and spoon the marinara sauce over the top.

  • 6

    Bake the chicken for 20-25 minutes until the coating is crisp and the internal temperature reaches 165°F (74°C).

  • 7

    While the chicken bakes, toss the mixed vegetables with olive oil, salt, and pepper on a separate baking dish.

  • 8

    Roast the vegetables in the oven for the last 15 minutes of the chicken’s cooking time, or until tender and lightly charred.

  • 9

    Remove both dishes from the oven and serve the chicken alongside a generous portion of roasted vegetables.

Healthy Crispy Chicken Parmesan with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Chicken Parmesan with Roasted Vegetables

Enjoy a lighter twist on a classic, featuring a crispy almond flour-coated chicken breast baked to perfection and topped with a zesty marinara and a sprinkle of Parmesan. Accompanied by a medley of roasted bell pepper, zucchini, and red onion, this dish delivers satisfying crunch, vibrant flavor, and balanced nutrition.

NUTRITION

499kcal
Protein
47.1g
Fat
26.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (142g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

2 tablespoons Parmesan Cheese (10g)

1/4 cup Marinara Sauce (62g)

1 cup Mixed Roasted Vegetables (150g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Lightly pound the chicken breast to an even thickness for uniform cooking.

  • 3

    In a shallow bowl, whisk the egg white. In another bowl, combine the almond flour and grated Parmesan cheese.

  • 4

    Dip the chicken breast first in the egg white, then coat evenly with the almond flour mixture.

  • 5

    Place the coated chicken on the prepared baking sheet and spoon the marinara sauce over the top.

  • 6

    Bake the chicken for 20-25 minutes until the coating is crisp and the internal temperature reaches 165°F (74°C).

  • 7

    While the chicken bakes, toss the mixed vegetables with olive oil, salt, and pepper on a separate baking dish.

  • 8

    Roast the vegetables in the oven for the last 15 minutes of the chicken’s cooking time, or until tender and lightly charred.

  • 9

    Remove both dishes from the oven and serve the chicken alongside a generous portion of roasted vegetables.