YOUR SOLIN GENERATED RECIPE
Healthy Crispy Baked Chicken Parmesan with Roasted Vegetables
Enjoy a lighter twist on a classic Italian dish with this healthy crispy baked chicken parmesan paired with a colorful medley of roasted vegetables. The chicken is coated in whole wheat breadcrumbs and baked to a crunchy perfection, topped with a modest layer of marinara and melted reduced-fat mozzarella for flavor without extra calories. Complemented by a mix of nutrient-dense vegetables, this dish offers a satisfying blend of textures and bright, savory flavors that make it a wholesome option for any meal.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1 Egg White
1/4 cup Marinara Sauce
1 oz Reduced-Fat Mozzarella Cheese
1 cup Mixed Roasted Vegetables
PREPARATION
Preheat your oven to 400°F (200°C).
Prepare a baking sheet lined with parchment paper or a lightly greased baking dish.
In a shallow bowl, combine the whole wheat breadcrumbs. In another bowl, beat the egg white until slightly frothy.
Dip the chicken breast in the egg white, then coat evenly with the breadcrumbs.
Place the breaded chicken on the baking sheet and bake for about 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F and the coating is crispy.
During the final 5 minutes of baking, spoon a thin layer of marinara sauce over the chicken and sprinkle the reduced-fat mozzarella cheese on top, allowing it to melt slightly.
While the chicken bakes, roast the mixed vegetables either on a separate baking tray or lightly sauté them until tender, about 10-12 minutes.
Plate the baked chicken parmesan alongside a serving of roasted vegetables and enjoy your balanced, flavorful meal.