YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter take on classic Chicken Parmesan with a perfectly crisp almond flour coating, topped with melted part-skim mozzarella and a zesty marinara sauce. Served alongside a medley of roasted zucchini and broccoli drizzled with olive oil, this dish balances savory flavors and appealing textures for a comforting yet healthy meal.
INGREDIENTS
4 ounces Chicken Breast
2 tbsp Almond Flour
1/4 cup Marinara Sauce
1/4 cup shredded Part-Skim Mozzarella
1/2 cup sliced Zucchini
1/2 cup Broccoli florets
1 tsp Olive Oil
PREPARATION
Preheat the oven to 425°F.
Place the chicken breast on a clean surface. Pat it dry with paper towels.
Coat the chicken evenly with almond flour on both sides.
Heat a non-stick skillet over medium-high heat, and lightly sear the chicken for 2-3 minutes per side until golden brown.
Transfer the seared chicken to a baking dish. Top with marinara sauce and sprinkle the shredded mozzarella evenly on top.
In a separate bowl, toss the zucchini and broccoli with olive oil, a pinch of salt, and pepper.
Arrange the vegetables on a baking sheet and roast in the oven for about 12-15 minutes until tender and slightly charred.
Place the chicken in the oven and bake for an additional 10-12 minutes until the chicken is cooked through and the cheese is melted.
Serve the crispy chicken parmesan alongside the roasted vegetables and enjoy your healthy, balanced meal.