Healthy Crispy Chicken Parmesan with Veggies

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

Healthy Crispy Chicken Parmesan with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Chicken Parmesan with Veggies

Enjoy a vibrant twist on the classic chicken parmesan with a crisp, almond flour-coated chicken breast baked to perfection, topped with a tangy marinara sauce and melted low-fat mozzarella. Served alongside a medley of colorful, sautéed veggies, this dish offers a satisfying balance of protein and wholesome nutrients without the extra calories.

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NUTRITION

344kcal
Protein
40g
Fat
11.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

1/3 cup Part-Skim Mozzarella

1/2 cup Marinara Sauce

1 cup Mixed Bell Peppers and Zucchini

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast on a baking tray lined with parchment paper. Lightly brush the chicken with a touch of olive oil if desired.

  • 3

    Coat the chicken breast evenly with almond flour, pressing lightly to adhere.

  • 4

    Bake the chicken in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is crispy.

  • 5

    During the last 5 minutes of baking, top the chicken with marinara sauce and sprinkle the part-skim mozzarella cheese on top. Return to the oven to allow the cheese to melt.

  • 6

    While the chicken finishes baking, sauté the mixed bell peppers and zucchini in a non-stick pan over medium heat until tender, about 5-7 minutes.

  • 7

    Plate the crispy chicken parmesan alongside the sautéed veggies and serve immediately.

Healthy Crispy Chicken Parmesan with Veggies

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

Healthy Crispy Chicken Parmesan with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Chicken Parmesan with Veggies

Enjoy a vibrant twist on the classic chicken parmesan with a crisp, almond flour-coated chicken breast baked to perfection, topped with a tangy marinara sauce and melted low-fat mozzarella. Served alongside a medley of colorful, sautéed veggies, this dish offers a satisfying balance of protein and wholesome nutrients without the extra calories.

NUTRITION

344kcal
Protein
40g
Fat
11.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

1/3 cup Part-Skim Mozzarella

1/2 cup Marinara Sauce

1 cup Mixed Bell Peppers and Zucchini

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast on a baking tray lined with parchment paper. Lightly brush the chicken with a touch of olive oil if desired.

  • 3

    Coat the chicken breast evenly with almond flour, pressing lightly to adhere.

  • 4

    Bake the chicken in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is crispy.

  • 5

    During the last 5 minutes of baking, top the chicken with marinara sauce and sprinkle the part-skim mozzarella cheese on top. Return to the oven to allow the cheese to melt.

  • 6

    While the chicken finishes baking, sauté the mixed bell peppers and zucchini in a non-stick pan over medium heat until tender, about 5-7 minutes.

  • 7

    Plate the crispy chicken parmesan alongside the sautéed veggies and serve immediately.