Baked Crispy Chicken Parm with Roasted Asparagus

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

Baked Crispy Chicken Parm with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Crispy Chicken Parm with Roasted Asparagus

Enjoy a healthier twist on a classic Italian favorite with tender, baked chicken breast coated in a light almond flour crisp, smothered in a rich marinara sauce and a sprinkle of low-fat mozzarella, served alongside perfectly roasted asparagus for a delightful crunch.

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NUTRITION

404kcal
Protein
52.3g
Fat
14.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/8 cup Almond Flour

1 Egg White

1/4 cup Marinara Sauce

1/4 cup Low-Fat Mozzarella Cheese

5 spears Asparagus

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Set up a breading station by placing the almond flour in a shallow dish and the egg white in another bowl.

  • 3

    Pat the chicken breast dry and dip it first into the egg white, then coat evenly with the almond flour.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper.

  • 5

    Bake the chicken in the preheated oven for 20 minutes, or until the internal temperature reaches 165°F.

  • 6

    About 10 minutes before the chicken is done, add the asparagus on another baking sheet. Lightly spray the asparagus with olive oil and roast in the oven for about 10-12 minutes until tender.

  • 7

    After baking, remove the chicken and spoon marinara sauce on top, then sprinkle with low-fat mozzarella cheese.

  • 8

    Return the chicken to the oven for an additional 3-5 minutes until the cheese melts.

  • 9

    Plate the chicken with a side of roasted asparagus and serve warm.

Baked Crispy Chicken Parm with Roasted Asparagus

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

Baked Crispy Chicken Parm with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Crispy Chicken Parm with Roasted Asparagus

Enjoy a healthier twist on a classic Italian favorite with tender, baked chicken breast coated in a light almond flour crisp, smothered in a rich marinara sauce and a sprinkle of low-fat mozzarella, served alongside perfectly roasted asparagus for a delightful crunch.

NUTRITION

404kcal
Protein
52.3g
Fat
14.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/8 cup Almond Flour

1 Egg White

1/4 cup Marinara Sauce

1/4 cup Low-Fat Mozzarella Cheese

5 spears Asparagus

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Set up a breading station by placing the almond flour in a shallow dish and the egg white in another bowl.

  • 3

    Pat the chicken breast dry and dip it first into the egg white, then coat evenly with the almond flour.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper.

  • 5

    Bake the chicken in the preheated oven for 20 minutes, or until the internal temperature reaches 165°F.

  • 6

    About 10 minutes before the chicken is done, add the asparagus on another baking sheet. Lightly spray the asparagus with olive oil and roast in the oven for about 10-12 minutes until tender.

  • 7

    After baking, remove the chicken and spoon marinara sauce on top, then sprinkle with low-fat mozzarella cheese.

  • 8

    Return the chicken to the oven for an additional 3-5 minutes until the cheese melts.

  • 9

    Plate the chicken with a side of roasted asparagus and serve warm.