Crispy Baked Chicken Parmesan with Roasted Vegetables

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

Crispy Baked Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parmesan with Roasted Vegetables

Enjoy a lighter take on a classic comfort dish with tender, crispy baked chicken topped with a modest layer of melted low-fat mozzarella and a zesty marinara sauce, paired beautifully with a medley of roasted vegetables. This dish strikes a perfect balance between flavor and nutrition, making it an ideal dinner option for clean eating.

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NUTRITION

377kcal
Protein
38.1g
Fat
12.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/8 cup Whole Wheat Breadcrumbs

1 oz Low-Fat Mozzarella Cheese

1/4 cup Marinara Sauce

1 cup Roasted Mixed Vegetables

1 tsp Olive Oil

Fresh Basil (3 sprigs)

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and lightly coat it with a small drizzle of olive oil.

  • 3

    Dredge the chicken in whole wheat breadcrumbs, pressing firmly so the crumbs adhere well.

  • 4

    Place the breaded chicken on the baking sheet and bake for 18-20 minutes until fully cooked and crispy.

  • 5

    In the last 5 minutes of baking, spoon marinara sauce over the chicken and lay the low-fat mozzarella on top, then return to the oven to allow the cheese to melt.

  • 6

    Meanwhile, toss the mixed vegetables with a little olive oil, salt, and pepper on a separate baking sheet and roast for 15-18 minutes until tender.

  • 7

    Once both components are done, plate the chicken alongside the roasted vegetables and garnish with fresh basil sprigs before serving.

Crispy Baked Chicken Parmesan with Roasted Vegetables

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

Crispy Baked Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parmesan with Roasted Vegetables

Enjoy a lighter take on a classic comfort dish with tender, crispy baked chicken topped with a modest layer of melted low-fat mozzarella and a zesty marinara sauce, paired beautifully with a medley of roasted vegetables. This dish strikes a perfect balance between flavor and nutrition, making it an ideal dinner option for clean eating.

NUTRITION

377kcal
Protein
38.1g
Fat
12.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/8 cup Whole Wheat Breadcrumbs

1 oz Low-Fat Mozzarella Cheese

1/4 cup Marinara Sauce

1 cup Roasted Mixed Vegetables

1 tsp Olive Oil

Fresh Basil (3 sprigs)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and lightly coat it with a small drizzle of olive oil.

  • 3

    Dredge the chicken in whole wheat breadcrumbs, pressing firmly so the crumbs adhere well.

  • 4

    Place the breaded chicken on the baking sheet and bake for 18-20 minutes until fully cooked and crispy.

  • 5

    In the last 5 minutes of baking, spoon marinara sauce over the chicken and lay the low-fat mozzarella on top, then return to the oven to allow the cheese to melt.

  • 6

    Meanwhile, toss the mixed vegetables with a little olive oil, salt, and pepper on a separate baking sheet and roast for 15-18 minutes until tender.

  • 7

    Once both components are done, plate the chicken alongside the roasted vegetables and garnish with fresh basil sprigs before serving.