Crispy Baked Chicken Parmesan with Roasted Zucchini

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

Crispy Baked Chicken Parmesan with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parmesan with Roasted Zucchini

Enjoy a lighter twist on the classic Chicken Parmesan, featuring a tender baked chicken breast with a crispy whole wheat breadcrumb coating, a tangy tomato sauce, a sprinkle of Parmesan, and a side of perfectly roasted zucchini. This dish balances the comforting flavors of Italy with a healthy, protein-packed profile to fuel your day.

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NUTRITION

468kcal
Protein
58g
Fat
12.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

1 large Egg White (~33g)

1/4 cup Whole Wheat Breadcrumbs (~30g)

1 tbsp Parmesan Cheese (~5g)

1/4 cup Tomato Sauce (~60g)

1 medium Zucchini (~196g)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pound the chicken breast to an even thickness for uniform baking.

  • 3

    Season the chicken with salt and pepper. Lightly coat the chicken with the egg white.

  • 4

    Mix the whole wheat breadcrumbs with salt and pepper, then press the mixture onto the chicken breast to form a crispy coating.

  • 5

    Place the breaded chicken in a lightly greased baking dish. Spoon a thin layer of tomato sauce over the chicken and sprinkle with Parmesan cheese.

  • 6

    Bake the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 7

    Meanwhile, slice the zucchini into rounds or half-moons. Toss with olive oil, salt, and pepper.

  • 8

    Spread the zucchini on a baking sheet and roast in the oven for about 15 minutes until tender and slightly browned.

  • 9

    Once both the chicken and zucchini are cooked, plate the chicken with a serving of roasted zucchini on the side and enjoy.

Crispy Baked Chicken Parmesan with Roasted Zucchini

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

Crispy Baked Chicken Parmesan with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parmesan with Roasted Zucchini

Enjoy a lighter twist on the classic Chicken Parmesan, featuring a tender baked chicken breast with a crispy whole wheat breadcrumb coating, a tangy tomato sauce, a sprinkle of Parmesan, and a side of perfectly roasted zucchini. This dish balances the comforting flavors of Italy with a healthy, protein-packed profile to fuel your day.

NUTRITION

468kcal
Protein
58g
Fat
12.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

1 large Egg White (~33g)

1/4 cup Whole Wheat Breadcrumbs (~30g)

1 tbsp Parmesan Cheese (~5g)

1/4 cup Tomato Sauce (~60g)

1 medium Zucchini (~196g)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pound the chicken breast to an even thickness for uniform baking.

  • 3

    Season the chicken with salt and pepper. Lightly coat the chicken with the egg white.

  • 4

    Mix the whole wheat breadcrumbs with salt and pepper, then press the mixture onto the chicken breast to form a crispy coating.

  • 5

    Place the breaded chicken in a lightly greased baking dish. Spoon a thin layer of tomato sauce over the chicken and sprinkle with Parmesan cheese.

  • 6

    Bake the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 7

    Meanwhile, slice the zucchini into rounds or half-moons. Toss with olive oil, salt, and pepper.

  • 8

    Spread the zucchini on a baking sheet and roast in the oven for about 15 minutes until tender and slightly browned.

  • 9

    Once both the chicken and zucchini are cooked, plate the chicken with a serving of roasted zucchini on the side and enjoy.