Crispy Chicken Parmesan with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Parmesan with Roasted Vegetables

Enjoy a delicious twist on classic Chicken Parmesan with a light, crispy almond flour coating paired with a medley of roasted vegetables. This dish delivers a savory, satisfying crunch and vibrant flavors from the oven-roasted zucchini and red bell pepper, making it a balanced and wholesome meal.

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NUTRITION

429kcal
Protein
45.2g
Fat
21.5g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (113g) Chicken Breast

20 grams Almond Flour

10 grams Parmesan Cheese

1 large Egg White

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine almond flour and grated Parmesan cheese.

  • 3

    Dip the chicken breast into the egg white until well-coated, then press it into the almond flour mixture, ensuring an even coating on all sides.

  • 4

    Place the coated chicken on one side of the prepared baking sheet.

  • 5

    Chop the zucchini and red bell pepper into bite-sized pieces, toss with olive oil, and season lightly with salt and pepper.

  • 6

    Spread the vegetables on the other side of the baking sheet in a single layer.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred.

  • 8

    Once cooked, let the chicken rest for a few minutes before slicing. Serve alongside the roasted vegetables.

Crispy Chicken Parmesan with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Parmesan with Roasted Vegetables

Enjoy a delicious twist on classic Chicken Parmesan with a light, crispy almond flour coating paired with a medley of roasted vegetables. This dish delivers a savory, satisfying crunch and vibrant flavors from the oven-roasted zucchini and red bell pepper, making it a balanced and wholesome meal.

NUTRITION

429kcal
Protein
45.2g
Fat
21.5g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (113g) Chicken Breast

20 grams Almond Flour

10 grams Parmesan Cheese

1 large Egg White

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine almond flour and grated Parmesan cheese.

  • 3

    Dip the chicken breast into the egg white until well-coated, then press it into the almond flour mixture, ensuring an even coating on all sides.

  • 4

    Place the coated chicken on one side of the prepared baking sheet.

  • 5

    Chop the zucchini and red bell pepper into bite-sized pieces, toss with olive oil, and season lightly with salt and pepper.

  • 6

    Spread the vegetables on the other side of the baking sheet in a single layer.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred.

  • 8

    Once cooked, let the chicken rest for a few minutes before slicing. Serve alongside the roasted vegetables.