YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Roasted Broccoli
Savor a healthier twist on a classic Italian favorite with tender, crispy baked chicken topped with a rich marinara and a blend of melted mozzarella and parmesan, served alongside perfectly roasted broccoli. This nutrient-packed dinner provides a satisfying crunch, vibrant flavors, and a balanced macronutrient profile to fuel your day.
INGREDIENTS
4 oz Chicken Breast
1 large Egg White
1/8 cup Whole Wheat Breadcrumbs
1/4 cup Marinara Sauce
0.5 oz Shredded Part-Skim Mozzarella
0.25 oz Grated Parmesan
1 tsp Olive Oil (for chicken)
1 cup Broccoli
1 tsp Olive Oil (for broccoli)
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and lightly pound to an even thickness for uniform cooking.
In a shallow dish, whisk the egg white. In another dish, combine the whole wheat breadcrumbs with a pinch of salt, pepper, and any dried Italian herbs you prefer.
Dip the chicken in the egg white, then coat in the breadcrumb mixture, ensuring an even layer on both sides.
Place the breaded chicken on a lightly greased baking sheet. Drizzle 1 teaspoon olive oil over the chicken.
Bake in the preheated oven for 18-20 minutes, until the chicken is nearly cooked through and the coating is crispy.
Remove the chicken from the oven and spoon the marinara sauce evenly on top. Sprinkle the shredded mozzarella and grated parmesan over the sauce.
Return the chicken to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
While the chicken finishes baking, toss the broccoli with 1 teaspoon olive oil, a dash of salt and pepper, and spread it out on another baking tray.
Roast the broccoli in the oven for about 12-15 minutes, until tender and slightly charred on the edges.
Serve the crispy baked chicken parmesan alongside the roasted broccoli and enjoy your nutritious, balanced meal.