YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Roasted Broccoli
Enjoy a lighter twist on a classic Italian favorite. Tender, oven-baked chicken is coated in a satisfying crunch of whole wheat breadcrumbs and Parmesan, topped with a rich marinara and melted mozzarella. Paired with perfectly roasted broccoli, this dish delivers robust flavor and a nutritious balance for a wholesome meal.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
2 tbsp Grated Parmesan Cheese
1/4 cup Shredded Mozzarella Cheese
1/4 cup Marinara Sauce
1 cup Broccoli
1 tsp Olive Oil
1 tsp Italian Seasoning
1/2 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the chicken and another for the broccoli if desired.
In a shallow dish, combine whole wheat breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Pat the chicken breast dry. Brush lightly with olive oil to help the coating adhere.
Coat the chicken breast evenly in the breadcrumb mixture, pressing gently to ensure it sticks.
Place the coated chicken on the baking sheet. Bake in the preheated oven for about 18-20 minutes, or until the internal temperature reaches 165°F.
Midway through the chicken baking, toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast the broccoli in the oven for 12-15 minutes until tender and slightly charred on the edges.
Once the chicken is almost done, remove from the oven and spoon marinara sauce over the top. Sprinkle shredded mozzarella cheese evenly.
Return the chicken to the oven and bake for an additional 3-5 minutes until the cheese is melted and bubbly.
Plate the chicken alongside the roasted broccoli and serve immediately.