YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter twist on a classic Italian favorite! Tender chicken breast is coated in a crunchy almond flour crust, baked to perfection, and topped with a vibrant blend of marinara sauce and melted part-skim mozzarella. Paired with a colorful medley of roasted vegetables, this dish offers satisfying flavor and texture with clean, wholesome ingredients.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Almond Flour
1 Egg White
1/4 cup Marinara Sauce
1/4 cup Shredded Part-Skim Mozzarella Cheese
1 cup Mixed Vegetables
Olive Oil Spray
PREPARATION
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet for the chicken and another for the vegetables.
Place the almond flour in a shallow bowl. In a separate bowl, whisk the egg white until slightly frothy.
Pat the chicken breast dry and dip each piece first into the egg white, then dredge evenly in the almond flour, ensuring a light coat on all sides.
Place the coated chicken on the prepared baking sheet. Bake for 15-18 minutes or until the chicken is nearly cooked through and the coating is firm.
Meanwhile, toss the mixed vegetables with a light spray of olive oil. Spread them out on their baking sheet and roast in the oven for about 15 minutes, stirring halfway through.
After the chicken has baked for about 15 minutes, remove it from the oven and spoon marinara sauce evenly over each piece. Sprinkle the shredded mozzarella on top.
Return the chicken to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Plate the crispy chicken parmesan alongside a generous serving of the roasted vegetables. Enjoy your healthy, flavorful meal!