YOUR SOLIN GENERATED RECIPE
Oven-Crisped Chicken Parmesan with Roasted Broccoli
Enjoy a lighter twist on the classic Chicken Parmesan paired with vibrant roasted broccoli. Tender, oven-crisped chicken is coated in a crunchy panko breadcrumb layer, topped with a zesty homemade marinara and a light sprinkle of low-fat mozzarella, then baked to perfection. Complemented by perfectly roasted broccoli drizzled with olive oil, this dish strikes a satisfying balance between flavor and nutrition.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Panko Breadcrumbs
1/4 cup Low-Fat Mozzarella Cheese, shredded
1/2 cup Marinara Sauce
1 cup Broccoli
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Place the chicken breast on a clean surface and season both sides lightly with salt and pepper.
Coat the chicken breast with panko breadcrumbs, pressing gently to adhere.
Place the breaded chicken on a parchment-lined baking sheet. Spoon marinara sauce evenly over the top and sprinkle with shredded low-fat mozzarella.
In a separate bowl, toss the broccoli with olive oil and a pinch of salt and pepper.
Arrange the broccoli on another baking sheet or around the chicken if space allows.
Bake both the chicken and broccoli in the preheated oven for 20-25 minutes, until the chicken is fully cooked and the breadcrumbs are golden and crispy, and the broccoli is tender and slightly charred at the edges.
Remove from the oven and serve immediately.