YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a wholesome twist on a classic favorite! Tender chicken breast gets a crunchy almond flour crust, topped with a zesty tomato sauce and a sprinkle of melted mozzarella. Accompanied by a medley of perfectly roasted vegetables, this dish offers a satisfying balance of protein and vibrant flavors while keeping things light and clean.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Almond Flour
1/2 large Egg (beaten)
1/4 cup Tomato Sauce
1/8 cup Part-Skim Mozzarella Cheese
1 cup Mixed Roasted Vegetables
1 tsp Olive Oil
1 tsp Italian Seasoning
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Prepare the roasted vegetables by tossing the chopped zucchini, bell pepper, and red onion in olive oil, Italian seasoning, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender and lightly charred.
Meanwhile, pound the chicken breast to an even thickness. Season both sides with salt and pepper.
Set up a breading station: Place the almond flour on a plate, and the beaten egg in a shallow bowl.
Dip the chicken into the egg, letting any excess drip off, then coat thoroughly with almond flour.
Place the breaded chicken on a lined baking sheet. Bake in the preheated oven for 18-20 minutes until the chicken is cooked through and the crust is crisp.
Remove the chicken from the oven, and spoon the tomato sauce evenly over the top. Sprinkle with part-skim mozzarella cheese.
Return the chicken to the oven for an additional 3-5 minutes until the cheese is slightly melted.
Plate the crispy chicken parmesan alongside the roasted vegetables and enjoy a balanced, healthy meal.