YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a wholesome twist on a classic favorite with light, crispy chicken coated in whole wheat breadcrumbs and a hint of Parmesan, baked to perfection and topped with a rich tomato sauce. Alongside a medley of vibrant roasted vegetables, this dish delivers satisfying flavor, texture, and a balanced macronutrient profile ideal for a nourishing meal.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1 large Egg White
1/8 cup grated Parmesan Cheese
1/3 cup Tomato Sauce
1 cup Mixed Roasted Vegetables
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness for uniform cooking.
In a shallow bowl, combine whole wheat breadcrumbs and grated Parmesan cheese.
Lightly beat the egg white in a separate small bowl.
Dip the chicken first in the egg white, allowing any excess to drip off, then coat evenly with the breadcrumb and Parmesan mixture.
Place the coated chicken on the prepared baking sheet. Bake for 20-25 minutes until the chicken is cooked through and the coating is crispy.
Meanwhile, arrange your mixed vegetables (bell peppers, zucchini, broccoli) on a separate tray, drizzle with a small amount of olive oil if desired (optional for extra flavor but adjust macros accordingly), and roast in the oven for about 15-20 minutes until tender.
Warm the tomato sauce on the stovetop or in the microwave.
Once the chicken is done, plate it and spoon the warm tomato sauce over the top. Serve alongside the roasted vegetables.
Enjoy your flavorful, balanced meal that delights both taste buds and supports your nutritional goals!