YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter twist on a classic favorite with tender, crispy chicken breast coated in whole wheat breadcrumbs, lightly baked and topped with a vibrant marinara sauce, a sprinkle of Parmesan cheese, and served alongside a medley of perfectly roasted vegetables. This dish balances a satisfying crunch with robust Italian flavors, making it a nourishing option for lunch or dinner.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1 large Egg
2 tbsp Grated Parmesan Cheese
1/2 cup Marinara Sauce
1 tsp Olive Oil
1 cup Mixed Roasted Vegetables
PREPARATION
Preheat your oven to 400°F (200°C) and prepare a baking sheet by lightly coating it with olive oil.
Place the chicken breast between two sheets of parchment or plastic wrap, then gently pound to an even thickness.
In a shallow bowl, beat the egg. In another bowl, mix the whole wheat breadcrumbs with half of the grated Parmesan cheese, and add a pinch of salt and pepper if desired.
Dip the chicken breast into the egg, then coat it in the breadcrumb mixture ensuring a uniform layer.
Place the breaded chicken on the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is crispy.
During the last 5 minutes of baking, spoon the marinara sauce over the chicken and sprinkle with the remaining Parmesan cheese.
Meanwhile, toss the mixed vegetables with a few drops of olive oil, salt, and pepper, and roast them in a separate pan or alongside the chicken if space permits.
Once done, plate the crispy chicken topped with the melted cheese and serve alongside the vibrant roasted vegetables.