Healthy Baked Chicken Parm with Roasted Vegetables

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

Healthy Baked Chicken Parm with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Baked Chicken Parm with Roasted Vegetables

Enjoy a lighter twist on a classic comfort dish with tender baked chicken breast topped with a homemade tomato sauce, a sprinkle of low-fat mozzarella, and a crispy whole grain breadcrumb finish. Served alongside a medley of oven-roasted zucchini and red bell pepper, this dish balances bold flavors with the nutritional needs of a health-focused lifestyle.

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NUTRITION

424kcal
Protein
40g
Fat
13g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Whole Grain Breadcrumbs

1/2 cup Tomato Sauce

1 oz Low-Fat Mozzarella Cheese

1 cup Zucchini (sliced)

1 cup Red Bell Pepper (sliced)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Lightly coat a baking dish with olive oil.

  • 3

    Place the chicken breast in the dish. Spread the tomato sauce evenly over the chicken.

  • 4

    Sprinkle the whole grain breadcrumbs over the sauce, then top with low-fat mozzarella cheese.

  • 5

    Arrange sliced zucchini and red bell pepper around the chicken.

  • 6

    Drizzle a small amount of olive oil over the vegetables and season with salt and pepper as desired.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Healthy Baked Chicken Parm with Roasted Vegetables

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

Healthy Baked Chicken Parm with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Baked Chicken Parm with Roasted Vegetables

Enjoy a lighter twist on a classic comfort dish with tender baked chicken breast topped with a homemade tomato sauce, a sprinkle of low-fat mozzarella, and a crispy whole grain breadcrumb finish. Served alongside a medley of oven-roasted zucchini and red bell pepper, this dish balances bold flavors with the nutritional needs of a health-focused lifestyle.

NUTRITION

424kcal
Protein
40g
Fat
13g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Whole Grain Breadcrumbs

1/2 cup Tomato Sauce

1 oz Low-Fat Mozzarella Cheese

1 cup Zucchini (sliced)

1 cup Red Bell Pepper (sliced)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Lightly coat a baking dish with olive oil.

  • 3

    Place the chicken breast in the dish. Spread the tomato sauce evenly over the chicken.

  • 4

    Sprinkle the whole grain breadcrumbs over the sauce, then top with low-fat mozzarella cheese.

  • 5

    Arrange sliced zucchini and red bell pepper around the chicken.

  • 6

    Drizzle a small amount of olive oil over the vegetables and season with salt and pepper as desired.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven and let rest for a few minutes before serving.