YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Broccoli
Enjoy a lighter twist on a classic Italian favorite with baked crispy chicken parmesan served alongside perfectly roasted broccoli. This dish features a tender chicken breast coated in a flavorful almond flour crust, lightly baked to achieve a satisfying crunch, and topped with a modest amount of marinara sauce and Parmesan cheese, making it a balanced, protein-packed meal that's both delicious and nutritious.
INGREDIENTS
5 oz Chicken Breast
1 large Egg White
2 tbsp Almond Flour
1 tbsp Parmesan Cheese
1/4 cup Marinara Sauce
1 cup Broccoli
1 tsp Olive Oil
1/2 tsp Italian Seasoning
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness.
In a shallow bowl, whisk the egg white. In another plate, combine almond flour, Italian seasoning, salt, and pepper.
Dip the chicken into the egg white, allowing any excess to drip off, then coat evenly with the almond flour mixture.
Place the coated chicken on a baking sheet lined with parchment paper. Top the chicken with marinara sauce and sprinkle Parmesan cheese over it.
On a separate baking tray, toss the broccoli with olive oil, salt, and pepper. Spread out in an even layer.
Bake both trays in the preheated oven. Roast the broccoli for about 15-20 minutes, stirring halfway through. Bake the chicken for 18-20 minutes until the chicken is fully cooked and the coating is crispy.
Remove from the oven and allow the chicken to rest for a few minutes before serving alongside the roasted broccoli.