YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lean twist on a classic Italian favorite! This dish features a lightly breaded chicken breast, crisped to perfection and topped with a modest layer of tangy tomato sauce and a sprinkle of Parmesan, served alongside a colorful medley of roasted vegetables. Every bite provides warmth, crunch, and vibrant flavors, making it a satisfying yet health-conscious meal.
INGREDIENTS
4 oz Chicken Breast
1 large Egg White
1/4 cup Panko Breadcrumbs
1 tbsp Grated Parmesan Cheese
2 tbsp Tomato Sauce (No Salt Added)
1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Cherry Tomatoes)
1 tsp Olive Oil
PREPARATION
Preheat the oven to 425°F.
Place the mixed vegetables in a bowl, drizzle with olive oil, and season lightly with salt and pepper. Toss to coat evenly and spread them on a baking sheet.
Roast the vegetables in the oven for about 20-25 minutes, or until tender and slightly charred at the edges.
Meanwhile, pound the chicken breast to an even thickness for uniform cooking.
In a shallow dish, beat the egg white. In another dish, place the panko breadcrumbs.
Dip the chicken breast first into the egg white, then coat evenly with the panko breadcrumbs.
Heat a non-stick skillet over medium heat. Lightly spray with cooking spray or use minimal olive oil, and cook the chicken for about 4-5 minutes per side until golden and cooked through.
Once the chicken is nearly done, spoon the tomato sauce evenly on top, and sprinkle with grated Parmesan cheese.
Allow the cheese to melt for a minute, then remove from heat.
Plate the crispy chicken alongside the roasted vegetables and serve immediately.