YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter take on the classic Chicken Parmesan with a crispy, oven-baked coating and a fresh medley of roasted vegetables. This dish features a tender chicken breast layered with a zesty marinara and melted low-fat mozzarella, accompanied by a vibrant mix of roasted zucchini and bell peppers, providing a balanced and satisfying meal that's both nutritious and flavorful.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1 large Egg White
1/2 cup Low-Sodium Marinara Sauce
1/4 cup Low-Fat Mozzarella Cheese
1/2 cup Zucchini
1/2 cup Red Bell Pepper
1 teaspoon Olive Oil
1 teaspoon Italian Seasoning
PREPARATION
Preheat your oven to 400°F.
Set up a breading station: Place the whole wheat breadcrumbs mixed with Italian seasoning in one bowl and the egg white in another for dipping.
Dip the chicken breast in the egg white, then coat evenly with the breadcrumb mixture.
Place the breaded chicken on a lightly greased baking tray and bake for about 20 minutes, turning halfway through, until the coating is golden and the chicken is cooked through.
While the chicken bakes, chop the zucchini and red bell pepper into bite-sized pieces, then toss them with olive oil and a pinch of salt if desired.
Spread the vegetables on another baking sheet and roast in the oven for about 15 minutes until tender and slightly caramelized.
Once the chicken is done, spoon the marinara sauce over the top and sprinkle with low-fat mozzarella cheese. Return it to the oven for an additional 5 minutes to melt the cheese.
Plate the crispy chicken parmesan alongside a generous serving of roasted vegetables and serve warm.