YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Roasted Vegetables
Enjoy a modern twist on a classic with this Crispy Baked Chicken Parmesan paired with a colorful medley of roasted vegetables. The chicken is coated in a crunchy parmesan-breadcrumb blend and baked to perfection, while a mix of zucchini and red bell pepper brings freshness and vibrant color. This dish is designed to fit within a balanced calorie and protein range, offering a satisfying meal without overdoing calories.
INGREDIENTS
1 piece (170g) Chicken Breast
0.25 cup (30g) Whole Wheat Breadcrumbs
2 tbsp (10g) Parmesan Cheese
1 large Egg White
1 medium (100g) Zucchini
1 medium (100g) Red Bell Pepper
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Place the chicken breast on a cutting board and gently pound it to an even thickness if desired.
In a shallow bowl, whisk the egg white until slightly frothy. In another bowl, combine the whole wheat breadcrumbs with the grated Parmesan cheese, a pinch of salt, and pepper.
Dip the chicken breast into the egg white, ensuring it's fully coated, then dredge it in the breadcrumb mixture, pressing lightly for the coating to adhere.
Place the coated chicken breast on a lightly greased baking sheet.
For the roasted vegetables, slice the zucchini and red bell pepper into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.
Arrange the vegetables around the chicken on the baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Optional: Broil for an additional 2-3 minutes to crisp up the chicken coating further if desired.
Remove from the oven and let rest for a few minutes before serving.