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 Italian favorite with crispy, lightly breaded chicken topped with marinara and a sprinkle of Parmesan, paired with a colorful medley of roasted zucchini and red bell pepper. This dish offers satisfying crunch, savory flavor, and a vibrant, nutritious finish.

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NUTRITION

329kcal
Protein
40.2g
Fat
10.1g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Grated Parmesan Cheese

1/4 cup Low-fat Marinara Sauce

1/2 cup Zucchini (cooked)

1/2 medium Red Bell Pepper

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Lightly pound the chicken breast to an even thickness. Season with salt and pepper if desired.

  • 3

    In a shallow dish, spread out the whole wheat breadcrumbs. Press the chicken into the breadcrumbs to form a light, crispy coating.

  • 4

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray. Sear the breaded chicken for 2 minutes on each side until golden brown.

  • 5

    Transfer the chicken to a baking dish. Top with low-fat marinara sauce and sprinkle grated Parmesan cheese over the top.

  • 6

    In a separate bowl, toss the chopped zucchini and red bell pepper with olive oil, salt, and pepper. Spread the vegetables around the chicken in the baking dish.

  • 7

    Bake for 15-18 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    Plate the chicken with a serving of the roasted vegetables and enjoy your balanced, nutrient-packed meal.

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 Italian favorite with crispy, lightly breaded chicken topped with marinara and a sprinkle of Parmesan, paired with a colorful medley of roasted zucchini and red bell pepper. This dish offers satisfying crunch, savory flavor, and a vibrant, nutritious finish.

NUTRITION

329kcal
Protein
40.2g
Fat
10.1g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Grated Parmesan Cheese

1/4 cup Low-fat Marinara Sauce

1/2 cup Zucchini (cooked)

1/2 medium Red Bell Pepper

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Lightly pound the chicken breast to an even thickness. Season with salt and pepper if desired.

  • 3

    In a shallow dish, spread out the whole wheat breadcrumbs. Press the chicken into the breadcrumbs to form a light, crispy coating.

  • 4

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray. Sear the breaded chicken for 2 minutes on each side until golden brown.

  • 5

    Transfer the chicken to a baking dish. Top with low-fat marinara sauce and sprinkle grated Parmesan cheese over the top.

  • 6

    In a separate bowl, toss the chopped zucchini and red bell pepper with olive oil, salt, and pepper. Spread the vegetables around the chicken in the baking dish.

  • 7

    Bake for 15-18 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    Plate the chicken with a serving of the roasted vegetables and enjoy your balanced, nutrient-packed meal.