YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Broccoli
Enjoy a lighter twist on a classic Italian favorite with a crispy, golden almond-coated chicken breast topped with a medley of savory marinara and melty mozzarella, served alongside perfectly roasted broccoli. This dish delivers satisfying crunch, juicy chicken, and vibrant roasted greens in every bite.
INGREDIENTS
5 oz Chicken Breast (142g)
1/8 cup Almond Flour (14g)
1 large Egg White (33g)
2 tbsp Marinara Tomato Sauce (30g)
1/3 cup Part-Skim Mozzarella Cheese (28g)
1 cup Broccoli (91g)
1 tsp Italian Seasoning
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
Place the broccoli florets on a baking sheet, drizzle with a tiny amount of olive oil (optional), and season with salt and pepper; roast in the oven for about 15-20 minutes until tender and slightly crispy on the edges.
Meanwhile, pound the chicken breast to an even thickness if needed. Season both sides with salt, pepper, and Italian seasoning.
Set up a dredging station: in a shallow bowl, combine the almond flour. In another bowl, lightly beat the egg white.
Dip the chicken breast first into the egg white, then coat evenly with almond flour.
Heat a non-stick skillet over medium heat and add the coated chicken. Cook for about 4-5 minutes on each side until the outside is golden and the chicken is nearly cooked through.
Spoon the marinara sauce over the chicken, then sprinkle the mozzarella cheese evenly on top.
Transfer the skillet to the oven (or place the chicken in an oven-safe dish) and bake for an additional 5 minutes, until the cheese melts and the chicken finishes cooking.
Plate the crispy chicken parmesan alongside the roasted broccoli and serve immediately.