YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Roasted Vegetables
Enjoy a lighter take on a classic dish with lightly breaded baked chicken Parmesan, topped with a rich, low-sugar marinara and a sprinkle of parmesan, paired alongside a colorful medley of roasted vegetables. The dish is crisp on the outside and tender on the inside, delivering balanced flavors perfect for dinner.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
2 Tbsp Parmesan Cheese
1/2 cup Low-Sugar Marinara Sauce
1/2 medium Zucchini
1/2 medium Bell Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Prepare a baking sheet lined with parchment paper for the chicken and veggies.
In a shallow bowl, combine the whole wheat breadcrumbs and 1 tablespoon of grated Parmesan cheese.
Pat the chicken breast dry and lightly spray with olive oil spray. Dredge the chicken in the breadcrumb mixture, pressing gently to adhere.
Place the breaded chicken breast on the baking sheet. Bake in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.
While the chicken bakes, chop the zucchini and bell pepper into bite-size pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.
Spread the vegetables on another baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.
Once the chicken is almost done, spoon the marinara sauce evenly over the chicken and sprinkle the remaining Parmesan cheese. Return to the oven for an additional 3-5 minutes to allow the sauce and cheese to meld.
Serve the crispy baked chicken Parmesan alongside the roasted vegetables for a balanced and delicious meal.