YOUR SOLIN GENERATED RECIPE
Healthy Crispy Baked Chicken Parmesan with Roasted Vegetables
Savor the delightful fusion of crispy baked chicken and classic Italian flavors paired with a colorful medley of roasted vegetables. This dish features a tender chicken breast coated in whole wheat breadcrumbs and baked to perfection, topped with tangy tomato sauce and a sprinkle of low-fat mozzarella, served alongside a vibrant mix of roasted zucchini and bell peppers.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1/4 cup Low-Fat Mozzarella Cheese
1/2 cup Tomato Sauce
1 medium Zucchini
1 medium Red Bell Pepper
1 tsp Olive Oil
1 tsp Italian Seasoning
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and season both sides with salt, pepper, and Italian seasoning.
Coat the chicken breast in whole wheat breadcrumbs, pressing firmly to adhere.
Place the chicken on a lightly greased baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
While the chicken is baking, chop the zucchini and red bell pepper into bite-sized pieces.
Toss the vegetables in olive oil, salt, and pepper, and spread them out on a separate baking sheet.
Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.
Once the chicken is done, remove from the oven, spoon tomato sauce over the top, and sprinkle with low-fat mozzarella cheese.
Return the chicken to the oven for an additional 5 minutes to melt the cheese.
Plate the baked chicken parmesan with a side of roasted vegetables and enjoy your healthy, flavorful meal.