YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a reimagined classic with a crispy yet light chicken parmesan paired with a medley of roasted vegetables. The chicken is coated in a blend of almond flour and Parmesan for that satisfying crunch while staying lean, and it's served alongside a colorful mix of roasted bell peppers and zucchini, drizzled with a touch of olive oil for a balanced, delicious meal.
INGREDIENTS
4 oz Chicken Breast
1 large Egg White
15 g Almond Flour
2 tbsp Parmesan Cheese
1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)
1 tsp Olive Oil
Italian Seasoning, Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Prepare the vegetables: Chop bell pepper and zucchini into bite-sized pieces. Toss them with olive oil, Italian seasoning, salt, and pepper, and spread them onto a baking sheet.
Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through until tender and slightly charred.
Meanwhile, pound the chicken breast to even thickness if necessary.
In a shallow bowl, whisk the egg white until slightly frothy. In another shallow dish, combine almond flour, Parmesan cheese, Italian seasoning, salt, and pepper.
Dip the chicken first into the egg white, then coat evenly with the almond flour mixture.
Heat a non-stick skillet over medium heat. Cook the chicken for about 4-5 minutes per side until the coating is crispy and the chicken is cooked through.
Plate the crispy chicken next to the roasted vegetables. Optionally, sprinkle a little extra Parmesan on top.
Serve immediately and enjoy your healthy twist on Chicken Parmesan!