YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Roasted Zucchini and Bell Peppers
Enjoy a lighter twist on a classic Italian favorite with a crispy baked chicken Parmesan paired with vibrant roasted zucchini and bell peppers. This recipe delivers a perfect balance of lean protein, zesty marinara, and crisp veggies for a satisfying meal.
INGREDIENTS
5 oz Chicken Breast (142 g)
1/4 cup Marinara Sauce (62 g)
1/8 cup Part-Skim Mozzarella Cheese (28 g)
1/4 cup Panko Breadcrumbs (14 g)
1/2 medium Zucchini (50 g)
1/2 cup Bell Peppers (75 g)
1 tbsp Olive Oil
1 tsp Italian Seasoning
PREPARATION
Preheat the oven to 400°F.
Lightly coat a baking sheet with olive oil. Slice the zucchini and bell peppers into strips or rounds. Toss them with a drizzle of olive oil and a sprinkle of Italian seasoning, and spread them out on the baking sheet.
Place the chicken breast on another baking tray lined with parchment paper. Brush lightly with olive oil and sprinkle both sides with Italian seasoning.
Top the chicken breast with a thin layer of marinara sauce, then evenly distribute the panko breadcrumbs over the sauce. Sprinkle the part-skim mozzarella cheese on top.
Bake the chicken and veggies in the oven. Roast the vegetables for about 20-25 minutes until tender and slightly charred. Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F and the topping is crispy and bubbly.
Remove from the oven, let rest for a few minutes, and serve the crispy baked chicken Parmesan alongside the roasted zucchini and bell peppers.