YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Savor this lighter twist on a classic Italian dish, featuring a crispy, herb-infused chicken breast baked to perfection, topped with a modest layer of tangy marinara sauce and melted Parmesan cheese. Paired with a colorful medley of roasted vegetables, this meal delivers a satisfying crunch and robust flavor without compromising your health goals.
INGREDIENTS
5 oz Chicken Breast, skinless
1/4 cup Whole Wheat Breadcrumbs
1/4 cup shredded Parmesan Cheese
1 large Egg White
1/3 cup Marinara Sauce
1 cup Mixed Vegetables (Zucchini, Bell Peppers, Broccoli)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow dish, combine the whole wheat breadcrumbs, shredded Parmesan cheese, salt, and pepper.
Lightly beat the egg white in a separate bowl. Dip the chicken breast (pounded to an even thickness if desired) in the egg white, then dredge it in the breadcrumb mixture, pressing lightly to adhere.
Place the coated chicken on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F. For extra crispiness, consider broiling for the last 2-3 minutes, watching carefully to avoid burning.
While the chicken bakes, prepare the roasted vegetables. Toss the mixed vegetables with a bit of salt and pepper, and arrange them on another baking sheet. Roast in the oven for 15-20 minutes until tender and lightly caramelized.
Once the chicken is cooked, spoon the marinara sauce over the top and return to the oven for an additional 3-5 minutes to heat through.
Plate the crispy chicken parmesan alongside a generous serving of roasted vegetables and serve hot.