Healthy Crispy Chicken Parmesan with Roasted Vegetables

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

Healthy Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Chicken Parmesan with Roasted Vegetables

Enjoy a lighter take on a classic favorite – tender chicken breast is coated in a crispy almond flour and egg white mixture, then baked to golden perfection and topped with a modest drizzle of marinara sauce and a sprinkle of low‐fat Parmesan. Accompanied by a colorful medley of roasted zucchini, cherry tomatoes, and red bell pepper, this dish delivers a satisfying crunch, zesty flavors, and a nutrient-packed punch ideal for your health and fitness goals.

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NUTRITION

491kcal
Protein
55.2g
Fat
22.2g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/4 cup Almond Flour (~28g)

1 large Egg White (~33g)

1 tbsp Low-Fat Parmesan Cheese (~5g)

1/4 cup Low-Sugar Marinara Sauce (~60g)

1 small Zucchini (~80g)

5 Cherry Tomatoes (~75g)

1/2 medium Red Bell Pepper (~75g)

Olive Oil Cooking Spray

Italian Seasoning

Garlic Powder

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and gently pound it to ensure even thickness.

  • 3

    In a shallow dish, combine the almond flour, Italian seasoning, garlic powder, salt, and pepper.

  • 4

    Lightly beat the egg white in a small bowl. Dip the chicken breast into the egg white, then dredge it in the almond flour mixture, ensuring an even coating.

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil cooking spray.

  • 6

    Bake the chicken in the preheated oven for 18-20 minutes or until it reaches an internal temperature of 165°F; optionally, broil for 2 minutes to enhance crispiness.

  • 7

    While the chicken bakes, chop the zucchini, halve the cherry tomatoes if desired, and slice the red bell pepper.

  • 8

    Toss the vegetables with a light spray of olive oil, salt, and pepper, then spread them on a separate baking sheet.

  • 9

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly charred on the edges.

  • 10

    Once the chicken is ready, spoon the marinara sauce over the piece and sprinkle the Parmesan cheese on top.

  • 11

    Plate the chicken alongside the roasted vegetables and serve immediately.

Healthy Crispy Chicken Parmesan with Roasted Vegetables

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

Healthy Crispy Chicken Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Chicken Parmesan with Roasted Vegetables

Enjoy a lighter take on a classic favorite – tender chicken breast is coated in a crispy almond flour and egg white mixture, then baked to golden perfection and topped with a modest drizzle of marinara sauce and a sprinkle of low‐fat Parmesan. Accompanied by a colorful medley of roasted zucchini, cherry tomatoes, and red bell pepper, this dish delivers a satisfying crunch, zesty flavors, and a nutrient-packed punch ideal for your health and fitness goals.

NUTRITION

491kcal
Protein
55.2g
Fat
22.2g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/4 cup Almond Flour (~28g)

1 large Egg White (~33g)

1 tbsp Low-Fat Parmesan Cheese (~5g)

1/4 cup Low-Sugar Marinara Sauce (~60g)

1 small Zucchini (~80g)

5 Cherry Tomatoes (~75g)

1/2 medium Red Bell Pepper (~75g)

Olive Oil Cooking Spray

Italian Seasoning

Garlic Powder

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and gently pound it to ensure even thickness.

  • 3

    In a shallow dish, combine the almond flour, Italian seasoning, garlic powder, salt, and pepper.

  • 4

    Lightly beat the egg white in a small bowl. Dip the chicken breast into the egg white, then dredge it in the almond flour mixture, ensuring an even coating.

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil cooking spray.

  • 6

    Bake the chicken in the preheated oven for 18-20 minutes or until it reaches an internal temperature of 165°F; optionally, broil for 2 minutes to enhance crispiness.

  • 7

    While the chicken bakes, chop the zucchini, halve the cherry tomatoes if desired, and slice the red bell pepper.

  • 8

    Toss the vegetables with a light spray of olive oil, salt, and pepper, then spread them on a separate baking sheet.

  • 9

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly charred on the edges.

  • 10

    Once the chicken is ready, spoon the marinara sauce over the piece and sprinkle the Parmesan cheese on top.

  • 11

    Plate the chicken alongside the roasted vegetables and serve immediately.