Crispy Chicken Parmesan with Roasted Vegetables

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

Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Parmesan with Roasted Vegetables

Enjoy this elevated twist on a classic Italian favorite. Tender chicken breast is lightly breaded in whole wheat breadcrumbs, smothered in a zesty marinara sauce, and crowned with a modest sprinkle of melted part-skim mozzarella. Paired with a colorful medley of roasted zucchini and red bell pepper, this dish delivers satisfying crunch and savory flavor with every bite.

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NUTRITION

362kcal
Protein
45.8g
Fat
9.5g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Marinara Sauce

1/4 cup Part-Skim Mozzarella Cheese (shredded)

2 tbsp Whole Wheat Breadcrumbs

1 large Egg White

1/2 cup Zucchini

1/2 cup Red Bell Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg white until frothy.

  • 4

    Dip the chicken breast in the egg white, then coat evenly with whole wheat breadcrumbs.

  • 5

    Heat a non-stick skillet over medium heat. Sear the breaded chicken until lightly golden on both sides, about 2 minutes per side.

  • 6

    Place the seared chicken in a baking dish. Spoon the marinara sauce evenly over the chicken, then sprinkle the shredded mozzarella on top.

  • 7

    Bake in the preheated oven for 12-15 minutes or until the chicken is cooked through and the cheese is melted.

  • 8

    While the chicken bakes, toss the zucchini and red bell pepper with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 9

    Roast the vegetables in the oven for 10-12 minutes until they are tender and slightly charred.

  • 10

    Plate the chicken parmesan alongside the roasted vegetables and serve hot.

Crispy Chicken Parmesan with Roasted Vegetables

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

Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Parmesan with Roasted Vegetables

Enjoy this elevated twist on a classic Italian favorite. Tender chicken breast is lightly breaded in whole wheat breadcrumbs, smothered in a zesty marinara sauce, and crowned with a modest sprinkle of melted part-skim mozzarella. Paired with a colorful medley of roasted zucchini and red bell pepper, this dish delivers satisfying crunch and savory flavor with every bite.

NUTRITION

362kcal
Protein
45.8g
Fat
9.5g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Marinara Sauce

1/4 cup Part-Skim Mozzarella Cheese (shredded)

2 tbsp Whole Wheat Breadcrumbs

1 large Egg White

1/2 cup Zucchini

1/2 cup Red Bell Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg white until frothy.

  • 4

    Dip the chicken breast in the egg white, then coat evenly with whole wheat breadcrumbs.

  • 5

    Heat a non-stick skillet over medium heat. Sear the breaded chicken until lightly golden on both sides, about 2 minutes per side.

  • 6

    Place the seared chicken in a baking dish. Spoon the marinara sauce evenly over the chicken, then sprinkle the shredded mozzarella on top.

  • 7

    Bake in the preheated oven for 12-15 minutes or until the chicken is cooked through and the cheese is melted.

  • 8

    While the chicken bakes, toss the zucchini and red bell pepper with a small drizzle of olive oil, salt, and pepper on a baking sheet.

  • 9

    Roast the vegetables in the oven for 10-12 minutes until they are tender and slightly charred.

  • 10

    Plate the chicken parmesan alongside the roasted vegetables and serve hot.