YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter twist on the classic Chicken Parmesan with a healthful, crispy almond flour coating and a vibrant medley of roasted vegetables. This dish is bursting with savory tomato sauce, a sprinkle of Parmesan, and perfectly roasted seasonal veggies, providing a satisfying balance of protein, flavor, and essential nutrients.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Almond Flour
1 large Egg
2 tbsp Parmesan Cheese
1/2 cup Tomato Sauce
1 cup Mixed Roasted Vegetables
PREPARATION
Preheat the oven to 400°F for roasting vegetables.
Prepare the roasted vegetables by chopping zucchini, cherry tomatoes, and broccoli into bite-size pieces, tossing them with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.
Roast the vegetables in the oven for about 20-25 minutes, stirring halfway, until tender and slightly charred.
Slice the chicken breast horizontally if needed to create a uniform thickness for even cooking.
Set up a breading station by placing the almond flour in one shallow dish and beating the egg in another dish.
Dip the chicken breast first into the beaten egg and then coat evenly with almond flour. For extra flavor, lightly press in the almond flour to help it stick.
Heat a non-stick skillet over medium-high heat. Lightly spray with cooking spray if needed and cook the chicken for 3-4 minutes on each side until the coating is crispy and the chicken is just cooked through.
Top the chicken with tomato sauce and sprinkle Parmesan cheese over the top, then allow it to warm through for about 1-2 minutes on low heat.
Plate the crispy chicken parmesan alongside a generous serving of roasted vegetables. Garnish with a few fresh basil leaves if desired.