YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Savor a lighter twist on a classic favorite: tender, juicy chicken breast breaded in a crisp almond flour and parmesan coating, paired with a vibrant medley of roasted broccoli, zucchini, and red bell pepper. This dish blends wholesome ingredients with savory flavors, delivering a satisfying meal that aligns perfectly with your dietary goals.
INGREDIENTS
4 oz Chicken Breast
1 large Egg White
0.17 cup Almond Flour (approx 28g)
2 tbsp Grated Parmesan Cheese
0.5 cup Broccoli
0.5 cup Zucchini
0.33 medium Red Bell Pepper
1 tsp Olive Oil
1 tsp Italian Seasoning
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Prepare a baking sheet by lightly drizzling with olive oil.
In a shallow dish, combine almond flour, grated parmesan, Italian seasoning, salt, and pepper.
Dip the chicken breast in the egg white, ensuring it's well coated, then dredge it in the almond flour mixture until evenly covered.
Place the coated chicken breast on the baking sheet and lightly spray or drizzle with a little more olive oil if desired.
In a separate bowl, toss chopped broccoli, zucchini, and red bell pepper with a pinch of salt, pepper, and a splash of olive oil.
Spread the vegetables on another baking sheet lined with parchment paper.
Bake the chicken for about 18-20 minutes or until the internal temperature reaches 165°F, flipping halfway for even crispiness.
Simultaneously roast the vegetables for 15-18 minutes until tender and slightly charred at the edges.
Plate the crispy chicken alongside a generous serving of roasted vegetables and enjoy your healthy, protein-packed meal.