YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Savor a lighter take on the classic Chicken Parmesan paired with a colorful medley of roasted vegetables. Tender, crispy, and baked to perfection, the chicken is lightly breaded and topped with a sprinkle of Parmesan, complemented by vibrant roasted zucchini, red bell pepper, and broccoli. This meal offers a balanced combination of lean protein, wholesome carbs, and healthy fats in every bite.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Whole Wheat Breadcrumbs
2 tbsp Grated Parmesan Cheese
1 large Egg White
1/2 cup Zucchini (cooked)
1/2 medium Red Bell Pepper
1/2 cup Broccoli
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F.
Prepare a baking sheet lined with parchment paper. In a small bowl, mix the whole wheat breadcrumbs and grated Parmesan cheese.
Lightly season the chicken breast with salt, pepper, and your favorite Italian herbs. Dip the chicken into the egg white, coating evenly, then press into the breadcrumb mixture to form a crispy coating.
Place the coated chicken on a separate baking tray. Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through and the coating is golden and crisp.
While the chicken bakes, chop the zucchini, red bell pepper, and broccoli into bite-sized pieces. Toss the vegetables in olive oil, and season with a pinch of salt and pepper.
Spread the veggies evenly on the lined baking sheet and roast in the oven for about 15 minutes until tender and slightly caramelized.
Plate the crispy chicken alongside a generous serving of roasted vegetables. Optionally, garnish with fresh basil or a squeeze of lemon.
Serve warm and enjoy your balanced, protein-packed meal.