Crispy Chicken Parmesan with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Parmesan with Roasted Vegetables

Enjoy a wholesome twist on the classic Chicken Parmesan where a tender chicken breast is lightly coated in almond flour for a crispy bake, topped with a modest layer of Parmesan and zesty marinara, all paired with a medley of oven-roasted vegetables for a balanced, nutrient-packed meal.

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NUTRITION

369kcal
Protein
39.6g
Fat
14.7g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

2 tbsp Almond Flour

2 tbsp Shredded Parmesan Cheese

1/4 cup Marinara Sauce

1 cup Mixed Vegetables

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a cutting board and gently pound it to ensure even thickness.

  • 3

    In a shallow dish, add the almond flour. In a separate bowl, whisk the egg white until frothy.

  • 4

    Dip the chicken breast first into the egg white, then coat it evenly with almond flour.

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 6

    Bake the chicken in the preheated oven for about 18-20 minutes, or until the internal temperature reaches 165°F.

  • 7

    A few minutes before the chicken is done, spoon the marinara sauce over the top and sprinkle with shredded Parmesan cheese.

  • 8

    Return the chicken to the oven for an additional 3-5 minutes until the cheese is slightly melted and bubbly.

  • 9

    While the chicken finishes, toss the mixed vegetables lightly with olive oil, salt, and pepper, then spread them on another baking sheet.

  • 10

    Roast the vegetables in the oven for about 15 minutes until tender and lightly charred.

  • 11

    Plate the chicken and roasted vegetables together and serve warm.

Crispy Chicken Parmesan with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Parmesan with Roasted Vegetables

Enjoy a wholesome twist on the classic Chicken Parmesan where a tender chicken breast is lightly coated in almond flour for a crispy bake, topped with a modest layer of Parmesan and zesty marinara, all paired with a medley of oven-roasted vegetables for a balanced, nutrient-packed meal.

NUTRITION

369kcal
Protein
39.6g
Fat
14.7g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

2 tbsp Almond Flour

2 tbsp Shredded Parmesan Cheese

1/4 cup Marinara Sauce

1 cup Mixed Vegetables

1/2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a cutting board and gently pound it to ensure even thickness.

  • 3

    In a shallow dish, add the almond flour. In a separate bowl, whisk the egg white until frothy.

  • 4

    Dip the chicken breast first into the egg white, then coat it evenly with almond flour.

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper.

  • 6

    Bake the chicken in the preheated oven for about 18-20 minutes, or until the internal temperature reaches 165°F.

  • 7

    A few minutes before the chicken is done, spoon the marinara sauce over the top and sprinkle with shredded Parmesan cheese.

  • 8

    Return the chicken to the oven for an additional 3-5 minutes until the cheese is slightly melted and bubbly.

  • 9

    While the chicken finishes, toss the mixed vegetables lightly with olive oil, salt, and pepper, then spread them on another baking sheet.

  • 10

    Roast the vegetables in the oven for about 15 minutes until tender and lightly charred.

  • 11

    Plate the chicken and roasted vegetables together and serve warm.