YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter take on the classic Chicken Parmesan featuring a crispy almond flour-coated chicken breast, layered with a rich tomato sauce and melted part-skim mozzarella cheese, paired with a vibrant medley of roasted vegetables. This dish brings together Italian-inspired flavors while keeping the calorie count in check and providing a satisfying boost of protein.
INGREDIENTS
4 ounces Chicken Breast
2 tablespoons Almond Flour
1/4 cup Tomato Sauce
1/8 cup Part-Skim Mozzarella Cheese
1 cup Mixed Roasted Vegetables
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
Toss the mixed vegetables in olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.
Meanwhile, place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness.
Lightly coat the chicken on both sides with almond flour, pressing gently to adhere. Use a non-stick spray or a bit of cooking oil in a skillet over medium heat.
Sear the coated chicken breast in a preheated skillet for about 3-4 minutes on each side until golden and crispy.
Transfer the seared chicken to an oven-safe dish. Spoon tomato sauce over the chicken and sprinkle with shredded mozzarella cheese.
Place the dish under the broiler for 2-3 minutes until the cheese is melted and bubbly, keeping a close eye to avoid burning.
Serve the crispy Chicken Parmesan alongside a generous portion of roasted vegetables. Enjoy your balanced and flavorful meal!