YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter twist on the classic Chicken Parmesan featuring a baked, crispy almond flour-crusted chicken breast topped with a vibrant tomato sauce and a sprinkle of Parmesan cheese. Served alongside a medley of roasted vegetables drizzled with olive oil, this dish offers a delightful combination of textures and flavors, ensuring a satisfying meal that aligns perfectly with your clean eating goals.
INGREDIENTS
4 oz Chicken Breast
1 large Egg White
2 tbsp Almond Flour
1/4 cup Tomato Sauce
1 tbsp Parmesan Cheese
1 serving Mixed Roasted Vegetables (~150g)
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pound the chicken breast lightly to ensure even thickness. Season with salt, pepper, and any dried herbs you prefer.
Place the egg white in a shallow bowl. In another bowl, spread the almond flour.
Dip the chicken breast first into the egg white, then coat evenly with almond flour.
Place the coated chicken breast on the prepared baking sheet and bake for about 18-20 minutes until cooked through and lightly crispy.
While the chicken bakes, toss your chopped mixed vegetables (zucchini, red bell pepper, and broccoli) with olive oil, salt, and pepper on a separate baking tray. Roast in the oven for about 15-18 minutes until tender.
In the last 5 minutes of the chicken’s baking time, spoon the tomato sauce over the chicken and sprinkle with Parmesan cheese. Return to the oven until the cheese melts slightly.
Once everything is cooked, plate the chicken with a side of roasted vegetables and enjoy your healthy, crispy Chicken Parmesan.