YOUR SOLIN GENERATED RECIPE
Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter twist on the classic comfort dish with tender chicken breast lightly breaded in almond flour, baked to a crisp, and topped with tangy tomato sauce and a sprinkle of Parmesan cheese. Paired with a medley of roasted vegetables drizzled with olive oil, this dish offers a balanced and satisfying meal.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour
1 large Egg White
0.5 oz Parmesan Cheese
1/4 cup Tomato Sauce
1 cup Mixed Vegetables
1 tsp Olive Oil
PREPARATION
Preheat the oven to 400°F.
Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness.
In a shallow dish, combine the almond flour. In a separate bowl, whisk the egg white until slightly frothy.
Dip the chicken in the egg white first, then dredge in the almond flour until lightly coated.
Place the coated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes until the chicken is cooked through and the coating is crispy.
About 10 minutes before the chicken is done, spoon a thin layer of tomato sauce over the chicken and sprinkle Parmesan cheese on top. Return to the oven for the remaining time.
Meanwhile, toss the mixed vegetables with olive oil, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.
Plate the crispy chicken Parmesan alongside the roasted vegetables and serve immediately.