YOUR SOLIN GENERATED RECIPE
Healthy Crispy Chicken Parmesan with Roasted Vegetables
Enjoy a lighter take on a classic Italian favorite with this Healthy Crispy Chicken Parmesan paired with colorful roasted vegetables. The tender, lean chicken breast is coated in whole wheat breadcrumbs and a light egg wash, baked until crispy and topped with a modest serving of marinara sauce and melted part-skim mozzarella. Complemented by a medley of roasted zucchini and red bell peppers, this dish brings a satisfying blend of textures and flavors without overloading on calories.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1 large Egg
1/4 cup Low-Sugar Marinara Sauce
1/4 cup Part-Skim Mozzarella Cheese
1/2 cup Zucchini
1/2 cup Red Bell Pepper
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Slice the zucchini and red bell pepper into bite-size pieces, toss with olive oil, salt, and pepper, and spread out on a baking sheet. Roast in the oven for about 15-20 minutes until tender and lightly charred.
Meanwhile, prepare the chicken by pounding the chicken breast lightly to even out thickness. Season with salt and pepper.
In a shallow bowl, beat the egg. In another dish, place the whole wheat breadcrumbs.
Dip the chicken breast first in the egg, then coat evenly with the breadcrumbs.
Place the breaded chicken on a lightly greased baking sheet. Bake in the preheated oven for about 20-25 minutes until the chicken is cooked through and the coating is crispy.
Remove the chicken from the oven and spoon the marinara sauce over the top. Sprinkle the part-skim mozzarella cheese evenly.
Return the chicken to the oven for an additional 5 minutes until the cheese melts.
Plate the crispy chicken parmesan alongside the roasted vegetables, and serve immediately.