Crispy Baked Parmesan Chicken Cutlets with Roasted Broccoli

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

Crispy Baked Parmesan Chicken Cutlets with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Parmesan Chicken Cutlets with Roasted Broccoli

Enjoy a crunchy, savory twist on a classic favorite with tender chicken cutlets coated in a crisp Parmesan-panko crust, perfectly paired with a side of roasted broccoli. This dish offers a satisfying balance of hearty protein and nutrient-rich vegetables, making it a delicious choice for any meal of the day.

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NUTRITION

453kcal
Protein
49.5g
Fat
16.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/4 cup Grated Parmesan Cheese (~22g)

1/4 cup Panko Bread Crumbs (~30g)

1 cup Broccoli (~91g)

1 tsp Olive Oil (~4.5g)

1/2 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

  • 2

    In a shallow bowl, combine the grated Parmesan cheese, panko bread crumbs, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry with paper towels. Press each piece into the cheese and breadcrumb mixture, ensuring an even coating on all sides.

  • 4

    Place the coated chicken cutlets on the prepared baking sheet. Arrange the broccoli florets around the chicken.

  • 5

    Drizzle the olive oil evenly over the broccoli and a little on top of the chicken if desired.

  • 6

    Bake in the oven for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the coating is golden and crispy.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.

Crispy Baked Parmesan Chicken Cutlets with Roasted Broccoli

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

Crispy Baked Parmesan Chicken Cutlets with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Parmesan Chicken Cutlets with Roasted Broccoli

Enjoy a crunchy, savory twist on a classic favorite with tender chicken cutlets coated in a crisp Parmesan-panko crust, perfectly paired with a side of roasted broccoli. This dish offers a satisfying balance of hearty protein and nutrient-rich vegetables, making it a delicious choice for any meal of the day.

NUTRITION

453kcal
Protein
49.5g
Fat
16.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/4 cup Grated Parmesan Cheese (~22g)

1/4 cup Panko Bread Crumbs (~30g)

1 cup Broccoli (~91g)

1 tsp Olive Oil (~4.5g)

1/2 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

  • 2

    In a shallow bowl, combine the grated Parmesan cheese, panko bread crumbs, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry with paper towels. Press each piece into the cheese and breadcrumb mixture, ensuring an even coating on all sides.

  • 4

    Place the coated chicken cutlets on the prepared baking sheet. Arrange the broccoli florets around the chicken.

  • 5

    Drizzle the olive oil evenly over the broccoli and a little on top of the chicken if desired.

  • 6

    Bake in the oven for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the coating is golden and crispy.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.