YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Zucchini and Bell Peppers
Enjoy a lighter take on Chicken Parmesan with a crispy, almond flour-coated chicken breast, topped with a zesty marinara and melted part-skim mozzarella. Served alongside perfectly roasted zucchini and bell peppers drizzled with olive oil, this dish is a blissful blend of textures and flavors that satisfies both your palate and your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour
1 large Egg
1/4 cup Marinara Sauce
1 oz Part-Skim Mozzarella Cheese
1/2 medium Zucchini
1/2 medium Bell Pepper
1 tsp Olive Oil
PREPARATION
Preheat the oven to 400°F for the veggies.
Slice the zucchini and bell pepper into strips or chunks, then toss them with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
Season the chicken breast lightly with salt and pepper. Set up a breading station: place almond flour in a shallow dish and beaten egg in another dish.
Dip the chicken breast first in the egg, then coat evenly with almond flour.
Heat a non-stick skillet over medium heat. Sear the chicken for 2-3 minutes on each side until golden and crispy.
Transfer the seared chicken to an oven-safe dish, spoon marinara sauce over the top, and sprinkle with part-skim mozzarella cheese.
Place the dish in the oven and bake for 10-12 minutes until the cheese melts and the chicken is cooked through.
Serve the crispy chicken parmesan alongside the roasted zucchini and bell peppers for a balanced and flavorful meal.