YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a healthier twist on a classic Italian favorite with this baked, crispy chicken Parmesan paired with a medley of roasted vegetables. The chicken is lightly breaded with almond flour for crunch, topped with a tangy marinara and a sprinkle of low-fat mozzarella, and served alongside perfectly roasted bell peppers and zucchini. This dish is designed to be lean, flavorful, and satisfying, fitting perfectly into a balanced, protein-rich meal plan.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Almond Flour
1/4 cup Marinara Sauce
1/4 cup Low-Fat Mozzarella Cheese
1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)
3 sprays Olive Oil
Seasoning (Salt, Pepper, Italian Herbs) to taste
PREPARATION
Preheat your oven to 400°F.
Place the chicken breast between two sheets of plastic wrap and gently pound to achieve an even thickness.
Lightly season the chicken on both sides with salt, pepper, and Italian herbs.
Dredge the chicken in almond flour, ensuring an even coating on all sides.
Place the coated chicken on a parchment-lined baking sheet. Lightly spray with olive oil.
Bake the chicken in the preheated oven for 18-20 minutes until it is cooked through and slightly crispy.
About 5 minutes before the chicken is done, spoon marinara sauce over each piece and sprinkle with low-fat mozzarella cheese. Return to the oven to allow the cheese to melt.
While the chicken finishes baking, toss your mixed vegetables with a light spray of olive oil, salt, and pepper, and roast them on a separate tray in the oven for about 15-18 minutes.
Once everything is cooked, plate the crispy chicken Parmesan alongside the roasted vegetables and serve warm.