YOUR SOLIN GENERATED RECIPE
Crispy Chicken Parmesan with Roasted Broccoli
A lighter twist on the classic Italian favorite, featuring a golden, lightly-crisped chicken breast with a delicate coating of almond flour and Parmesan, topped with a modest layer of tangy marinara sauce and baked mozzarella. Paired with perfectly roasted broccoli tossed in olive oil and herbs, this dish delivers a satisfying crunch and a burst of savory flavor while keeping the meal balanced and nutritious.
INGREDIENTS
4 oz Chicken Breast
1 large Egg White
2 tbsp Almond Flour
2 tbsp grated Parmesan Cheese
1/4 cup Marinara Sauce
1 oz Fresh Mozzarella (optional)
1 cup Broccoli (chopped)
1 tsp Olive Oil
3 Fresh Basil leaves
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Prepare the chicken by patting it dry. Season both sides lightly with salt and pepper.
In a small bowl, whisk the egg white. In another shallow dish, combine almond flour and grated Parmesan cheese.
Dip the chicken breast first in the whisked egg white, then coat evenly with the almond flour-Parmesan mixture.
Place the coated chicken on a baking tray lined with parchment paper. Spoon the marinara sauce evenly over the top. For extra creaminess, layer thin slices of fresh mozzarella on top if using.
Toss the chopped broccoli with olive oil, salt, and pepper, then spread on a separate baking sheet.
Place both trays in the oven. Bake the chicken for about 18-20 minutes until cooked through and crispy, and roast the broccoli for 15-18 minutes until tender and slightly charred on the edges.
During the last few minutes of baking, sprinkle fresh basil over the chicken for an aromatic finish.
Remove from oven, plate the chicken alongside the roasted broccoli, and serve immediately.