YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter twist on a classic favorite with tender chicken breast lightly breaded in panko and baked to perfection, topped with a modest layer of tangy marinara and melted Parmesan. Served alongside a rainbow of roasted vegetables, this dish delivers savory comfort with a balanced nutritional profile, perfect for a satisfying dinner.
INGREDIENTS
5 oz Chicken Breast (142g)
1/4 cup Panko Breadcrumbs (30g)
1 large Egg White (33g)
1 oz Parmesan Cheese (28g)
1/4 cup Marinara Sauce (62g)
1 cup Mixed Vegetables (150g)
1 tsp Olive Oil (4.5g)
PREPARATION
Preheat your oven to 400°F.
Pound the chicken breast to an even thickness if needed. Pat it dry with paper towels.
Lightly coat the chicken with the egg white in a shallow bowl. Then, dredge the chicken in the panko breadcrumbs until evenly coated.
Place the breaded chicken on a baking tray lined with parchment paper. Drizzle very lightly with olive oil.
Bake the chicken in the preheated oven for about 20-25 minutes or until the chicken is thoroughly cooked and the coating is crisp.
In the final 5 minutes of baking, spoon the marinara sauce over the chicken and sprinkle the grated Parmesan cheese on top; return to the oven to let the cheese melt slightly.
While the chicken bakes, toss the mixed vegetables in a small amount of olive oil, salt, and pepper, then roast them on a separate pan in the oven for about 15 minutes until tender.
Once both the chicken and vegetables are done, plate the chicken alongside a serving of roasted vegetables and enjoy your healthy, balanced meal.