YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter twist on a classic dish with a crispy, whole wheat-breaded chicken breast topped with a tangy marinara sauce and a sprinkle of Parmesan, served alongside a medley of perfectly roasted vegetables. This dish provides a satisfying balance of lean protein and vibrant, roasted flavors.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Panko Breadcrumbs
1 large Egg White
1 tbsp Parmesan Cheese
1/4 cup Marinara Sauce
1/2 cup Zucchini
1/2 cup Red Bell Pepper
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat the oven to 400°F. Line one baking sheet with parchment paper for the chicken and another for the vegetables.
If needed, gently pound the chicken breast to achieve an even thickness. In a small bowl, whisk the egg white.
In a separate shallow dish, mix the whole wheat panko breadcrumbs with the grated Parmesan cheese.
Dip the chicken breast first into the egg white, then coat evenly with the breadcrumb mixture.
Place the breaded chicken on the prepared baking sheet and bake for 15-18 minutes, or until the chicken is cooked through and the coating is crispy.
While the chicken bakes, toss the zucchini and red bell pepper with the olive oil, and season with salt and pepper to taste on the second baking sheet.
Roast the vegetables in the oven for about 15 minutes until they are tender and slightly charred at the edges.
During the last 5 minutes of baking, spoon the marinara sauce over the chicken to allow it to warm up and meld with the crispy crust.
Serve the crispy chicken Parmesan alongside the roasted vegetables for a balanced and satisfying meal.