YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter take on a classic favorite with this crispy chicken parmesan paired with a vibrant medley of roasted vegetables. The chicken is tender, lightly breaded with whole wheat breadcrumbs and a sprinkle of low-fat Parmesan, then baked to a golden finish. Paired with an array of seasonal vegetables roasted in olive oil, this dish is a satisfying blend of textures and flavors that keeps your meal fresh and health-conscious.
INGREDIENTS
4 oz Chicken Breast (113g)
1/4 cup Whole Wheat Breadcrumbs (15g)
2 tbsp Low-Fat Parmesan Cheese (10g)
1 large Egg White (33g)
1 cup Mixed Roasted Vegetables (150g)
1 tsp Olive Oil (5g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
In a shallow bowl, whisk together the egg white with a pinch of salt and pepper.
In another bowl, combine the whole wheat breadcrumbs and the low-fat Parmesan cheese.
Pat the chicken breast dry and dip it first into the egg white mixture, then coat evenly with the breadcrumb mixture.
Place the breaded chicken on the prepared baking sheet.
On a separate tray or on the same sheet if space allows, spread out the mixed vegetables. Drizzle with olive oil and lightly season with salt and pepper.
Bake the chicken and vegetables in the preheated oven. Roast the vegetables for about 20 minutes until tender and slightly charred, while the chicken bakes for approximately 18-20 minutes, or until its internal temperature reaches 165°F (74°C).
Once done, plate the chicken alongside a generous serving of roasted vegetables and serve immediately.