YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Roasted Broccoli
Savor a lighter twist on a classic Italian favorite. Tender, lean chicken breast is coated in a crisp, whole wheat breadcrumb crust, enhanced with a zesty marinara and a melty sprinkle of low-fat mozzarella. Paired with perfectly roasted broccoli, this dish brings together a delightful blend of textures and flavors that satisfy your cravings without compromising your nutrition goals.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1/2 cup Marinara Sauce
1/4 cup Low-Fat Mozzarella Cheese
1 tsp Olive Oil
1 cup Broccoli
Salt and Pepper to taste
1 tsp Dried Italian Herbs
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Pat the chicken breast dry and season both sides with salt, pepper, and dried Italian herbs.
Place whole wheat breadcrumbs in a shallow dish. Dredge the chicken breast in the breadcrumbs until evenly coated.
Drizzle a little olive oil over the breaded chicken to help it crisp in the oven.
Place the chicken on the prepared baking sheet. Spoon the marinara sauce over the top, then sprinkle evenly with low-fat mozzarella cheese.
On a separate baking tray, toss the broccoli with a tiny drizzle of olive oil, salt, and pepper.
Bake the chicken and broccoli simultaneously. Roast the broccoli for about 15-20 minutes until tender and slightly crispy at the edges, and bake the chicken for about 20-25 minutes until fully cooked and the cheese is melted and bubbly.
Remove from the oven and serve the crispy baked chicken parmesan alongside the roasted broccoli.