Healthy Crispy Chicken Parm with Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Crispy Chicken Parm with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Chicken Parm with Roasted Veggies

Enjoy a light yet satisfying twist on the classic Chicken Parm that perfectly balances crispy, savory chicken with vibrant, roasted vegetables. This dish features a lightly breaded, oven-crisped 5-ounce chicken breast topped with a layer of tangy tomato sauce and a sprinkle of Parmesan cheese, paired with a colorful medley of roasted zucchini and cherry tomatoes for a harmonious blend of textures and flavors.

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NUTRITION

320kcal
Protein
43.5g
Fat
7.1g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 large Egg White (33g)

1/4 cup Panko Bread Crumbs (20g)

1 tbsp Parmesan Cheese (5g)

1/4 cup Tomato Sauce (62g)

1/2 medium Zucchini (100g)

1/2 cup Cherry Tomatoes (50g)

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness.

  • 3

    In a shallow bowl, whisk the egg white until slightly frothy.

  • 4

    In another shallow dish, combine panko bread crumbs and grated Parmesan cheese.

  • 5

    Dip the chicken breast first into the egg white, then coat evenly with the panko-Parmesan mixture. Lightly spray with olive oil.

  • 6

    Place the coated chicken on a baking sheet lined with parchment paper. Bake for 18-20 minutes, or until the chicken is cooked through and the coating is crispy.

  • 7

    Meanwhile, chop the zucchini into rounds and halve the cherry tomatoes. Toss them with a light spray of olive oil, salt, and pepper.

  • 8

    Spread the vegetables on another baking sheet and roast in the oven for about 15 minutes until tender.

  • 9

    In the final 5 minutes of cooking, spoon the tomato sauce over the chicken breast and return it to the oven to warm the sauce.

  • 10

    Plate the chicken alongside the roasted veggies. Garnish with fresh basil if desired, and serve warm.

Healthy Crispy Chicken Parm with Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Crispy Chicken Parm with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Chicken Parm with Roasted Veggies

Enjoy a light yet satisfying twist on the classic Chicken Parm that perfectly balances crispy, savory chicken with vibrant, roasted vegetables. This dish features a lightly breaded, oven-crisped 5-ounce chicken breast topped with a layer of tangy tomato sauce and a sprinkle of Parmesan cheese, paired with a colorful medley of roasted zucchini and cherry tomatoes for a harmonious blend of textures and flavors.

NUTRITION

320kcal
Protein
43.5g
Fat
7.1g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 large Egg White (33g)

1/4 cup Panko Bread Crumbs (20g)

1 tbsp Parmesan Cheese (5g)

1/4 cup Tomato Sauce (62g)

1/2 medium Zucchini (100g)

1/2 cup Cherry Tomatoes (50g)

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness.

  • 3

    In a shallow bowl, whisk the egg white until slightly frothy.

  • 4

    In another shallow dish, combine panko bread crumbs and grated Parmesan cheese.

  • 5

    Dip the chicken breast first into the egg white, then coat evenly with the panko-Parmesan mixture. Lightly spray with olive oil.

  • 6

    Place the coated chicken on a baking sheet lined with parchment paper. Bake for 18-20 minutes, or until the chicken is cooked through and the coating is crispy.

  • 7

    Meanwhile, chop the zucchini into rounds and halve the cherry tomatoes. Toss them with a light spray of olive oil, salt, and pepper.

  • 8

    Spread the vegetables on another baking sheet and roast in the oven for about 15 minutes until tender.

  • 9

    In the final 5 minutes of cooking, spoon the tomato sauce over the chicken breast and return it to the oven to warm the sauce.

  • 10

    Plate the chicken alongside the roasted veggies. Garnish with fresh basil if desired, and serve warm.