Crispy Baked Chicken Parm with Roasted Broccoli

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

Crispy Baked Chicken Parm with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parm with Roasted Broccoli

Enjoy a lighter twist on a classic favorite with this Crispy Baked Chicken Parm paired with vibrant roasted broccoli. The chicken, coated in a crunchy panko blend and baked to perfection, is finished with a touch of melted low-fat mozzarella and a spoonful of marinara for that familiar, comforting flavor. The side of roasted broccoli adds a burst of color and a healthy crunch, making this dish a balanced, satisfying meal.

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NUTRITION

340kcal
Protein
40.5g
Fat
8.6g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 oz Low-Fat Mozzarella Cheese

1/4 cup Marinara Sauce

1 cup Broccoli

1 tbsp Grated Parmesan Cheese

Italian Seasoning, Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast on a cutting board and lightly pound to even thickness. Season with salt, pepper, and Italian seasoning.

  • 3

    Coat the chicken evenly in the panko breadcrumbs. For extra crunch, you may lightly spray the chicken with a little olive oil.

  • 4

    Place the breaded chicken on the baking sheet and bake for 18-20 minutes until the chicken is cooked through and the coating is crispy.

  • 5

    In the meantime, toss the broccoli with a bit of salt, pepper, and olive oil on a separate baking tray. Roast in the oven for about 15 minutes until tender and slightly charred.

  • 6

    Once the chicken is nearly done, top it with the marinara sauce and low-fat mozzarella cheese. Bake for an additional 3-5 minutes until the cheese melts.

  • 7

    Remove the chicken from the oven, sprinkle with grated Parmesan, and serve alongside the roasted broccoli.

Crispy Baked Chicken Parm with Roasted Broccoli

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

Crispy Baked Chicken Parm with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parm with Roasted Broccoli

Enjoy a lighter twist on a classic favorite with this Crispy Baked Chicken Parm paired with vibrant roasted broccoli. The chicken, coated in a crunchy panko blend and baked to perfection, is finished with a touch of melted low-fat mozzarella and a spoonful of marinara for that familiar, comforting flavor. The side of roasted broccoli adds a burst of color and a healthy crunch, making this dish a balanced, satisfying meal.

NUTRITION

340kcal
Protein
40.5g
Fat
8.6g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 oz Low-Fat Mozzarella Cheese

1/4 cup Marinara Sauce

1 cup Broccoli

1 tbsp Grated Parmesan Cheese

Italian Seasoning, Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast on a cutting board and lightly pound to even thickness. Season with salt, pepper, and Italian seasoning.

  • 3

    Coat the chicken evenly in the panko breadcrumbs. For extra crunch, you may lightly spray the chicken with a little olive oil.

  • 4

    Place the breaded chicken on the baking sheet and bake for 18-20 minutes until the chicken is cooked through and the coating is crispy.

  • 5

    In the meantime, toss the broccoli with a bit of salt, pepper, and olive oil on a separate baking tray. Roast in the oven for about 15 minutes until tender and slightly charred.

  • 6

    Once the chicken is nearly done, top it with the marinara sauce and low-fat mozzarella cheese. Bake for an additional 3-5 minutes until the cheese melts.

  • 7

    Remove the chicken from the oven, sprinkle with grated Parmesan, and serve alongside the roasted broccoli.