Crispy Baked Chicken Cutlets with Fresh Marinara and Roasted Zucchini

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

Crispy Baked Chicken Cutlets with Fresh Marinara and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlets with Fresh Marinara and Roasted Zucchini

Enjoy a delightful balance of crispy baked chicken cutlets paired with a tangy, homemade marinara sauce and tender roasted zucchini. This dish features a light panko crust and a drizzle of olive oil that adds just the right amount of richness, making it a satisfying meal for any time of day.

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NUTRITION

330kcal
Protein
40.3g
Fat
10g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast Cutlet

1/2 cup Marinara Sauce

1 medium Zucchini

1/4 cup Panko Breadcrumbs

1 large Egg White

1 teaspoon Olive Oil

Salt & Pepper to taste

3 sprigs Fresh Basil (optional)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini into rounds or half-moons. Toss with olive oil, salt, and pepper, and place on a baking sheet.

  • 3

    In a shallow bowl, whisk the egg white with a pinch of salt and pepper. In another bowl, spread out panko breadcrumbs.

  • 4

    Dip each chicken cutlet in the egg white, then press it into the panko breadcrumbs until well coated.

  • 5

    Place the breaded chicken cutlets on a lightly oiled baking dish. Season lightly with salt and pepper.

  • 6

    Arrange the zucchini on a separate baking sheet and roast in the oven for about 15-20 minutes, or until tender and lightly browned.

  • 7

    Bake the chicken cutlets for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

  • 8

    In a small saucepan, warm the marinara sauce over low heat and stir in fresh basil if desired.

  • 9

    Plate the chicken cutlets topped with a spoonful of warm marinara sauce alongside the roasted zucchini, and serve immediately.

Crispy Baked Chicken Cutlets with Fresh Marinara and Roasted Zucchini

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

Crispy Baked Chicken Cutlets with Fresh Marinara and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlets with Fresh Marinara and Roasted Zucchini

Enjoy a delightful balance of crispy baked chicken cutlets paired with a tangy, homemade marinara sauce and tender roasted zucchini. This dish features a light panko crust and a drizzle of olive oil that adds just the right amount of richness, making it a satisfying meal for any time of day.

NUTRITION

330kcal
Protein
40.3g
Fat
10g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast Cutlet

1/2 cup Marinara Sauce

1 medium Zucchini

1/4 cup Panko Breadcrumbs

1 large Egg White

1 teaspoon Olive Oil

Salt & Pepper to taste

3 sprigs Fresh Basil (optional)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini into rounds or half-moons. Toss with olive oil, salt, and pepper, and place on a baking sheet.

  • 3

    In a shallow bowl, whisk the egg white with a pinch of salt and pepper. In another bowl, spread out panko breadcrumbs.

  • 4

    Dip each chicken cutlet in the egg white, then press it into the panko breadcrumbs until well coated.

  • 5

    Place the breaded chicken cutlets on a lightly oiled baking dish. Season lightly with salt and pepper.

  • 6

    Arrange the zucchini on a separate baking sheet and roast in the oven for about 15-20 minutes, or until tender and lightly browned.

  • 7

    Bake the chicken cutlets for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

  • 8

    In a small saucepan, warm the marinara sauce over low heat and stir in fresh basil if desired.

  • 9

    Plate the chicken cutlets topped with a spoonful of warm marinara sauce alongside the roasted zucchini, and serve immediately.