YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Savor a healthier twist on a classic favorite with lightly crispy almond flour-coated chicken breast, topped with a modest drizzle of low-sodium marinara sauce and a sprinkle of Parmesan. Paired with a vibrant medley of roasted vegetables, this dish offers a satisfying balance of flavor and nutrition that’s perfect for dinner.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Almond Flour
1 large Egg White
1/4 cup Low-Sodium Marinara Sauce
1 tbsp Grated Parmesan Cheese
1 cup Mixed Roasted Vegetables
PREPARATION
Preheat your oven to 400°F for roasting the vegetables.
Season the chicken breast lightly with salt, pepper, and your choice of Italian herbs.
In a shallow dish, add the almond flour. In a separate bowl, whisk the egg white.
Dip the chicken breast first into the egg white then coat evenly with almond flour.
Heat a non-stick skillet over medium heat and lightly spray with cooking oil; cook the chicken for 3-4 minutes per side until golden and crispy.
Transfer the chicken to a baking tray, spoon the low-sodium marinara sauce over the top, and sprinkle with grated Parmesan cheese.
Place the tray in the oven and bake for an additional 8-10 minutes until the sauce is bubbly and the chicken is cooked through.
Meanwhile, toss the mixed vegetables with a bit of olive oil, salt, and pepper. Roast them in the oven on a separate tray for about 15-20 minutes until tender.
Plate the crispy chicken Parmesan alongside a generous serving of roasted vegetables and enjoy.