YOUR SOLIN GENERATED RECIPE
Crispy Chicken Parmesan with Roasted Broccoli and Whole Wheat Pasta
Enjoy a lighter twist on a classic Italian favorite with tender, oven-baked crispy chicken topped with a vibrant tomato sauce and a sprinkle of cheese, served alongside whole wheat pasta and perfectly roasted broccoli. Each bite is bursting with flavor and texture, making it a balanced and satisfying meal.
INGREDIENTS
3 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1 cup Broccoli
1/4 cup Tomato Sauce
0.5 oz Part-Skim Mozzarella Cheese
1 Tbsp Whole Wheat Breadcrumbs
1 tsp Olive Oil
PREPARATION
Preheat the oven to 425°F.
Lightly coat the chicken breast with whole wheat breadcrumbs. You can press the breadcrumbs onto the surface to ensure they adhere well.
Place the breaded chicken on a baking sheet lined with parchment paper and lightly spray or brush with olive oil. Bake for about 18-20 minutes until the chicken is cooked through and the coating is crispy.
While the chicken bakes, toss the broccoli florets with a small drizzle of olive oil, salt, and pepper, and roast them on a separate baking sheet for 15 minutes or until edges are slightly charred and tender.
Warm the tomato sauce in a small saucepan over low heat. Once the chicken is nearly done, spoon the warm sauce over the chicken and sprinkle with part-skim mozzarella cheese. Return to the oven for an additional 3-4 minutes until the cheese is just melted.
Prepare the whole wheat pasta according to package directions, ensuring it remains al dente. Drain and set aside.
Plate by serving the crispy chicken parmesan alongside a portion of whole wheat pasta and roasted broccoli. Enjoy your balanced, flavorful meal!