Crispy Baked Chicken Parmesan with Zesty Marinara

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

Crispy Baked Chicken Parmesan with Zesty Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parmesan with Zesty Marinara

Oven-baked chicken breast coated in golden herb-seasoned breadcrumbs, topped with vibrant marinara and melted parmesan over a bed of tender zucchini noodles.

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NUTRITION

433kcal
Protein
50.0g
Fat
13.3g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 large Egg white

3 tbsp Whole wheat panko breadcrumbs

1.5 tbsp Grated parmesan cheese

0.5 cup Marinara sauce

1.5 cups Zucchini noodles

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast between two sheets of plastic wrap and pound to an even half-inch thickness.

  • 3

    In a shallow bowl, whisk the egg white until frothy; in another bowl, combine panko, parmesan, garlic powder, oregano, salt, and pepper.

  • 4

    Dip the chicken into the egg white, then press into the breadcrumb mixture until thoroughly coated on both sides.

  • 5

    Place chicken on the baking sheet, lightly drizzle with olive oil, and bake for 15-18 minutes until the crust is golden and chicken is cooked through.

  • 6

    Spoon the marinara sauce over the chicken, sprinkle with a touch more parmesan, and broil for 1-2 minutes until bubbly.

  • 7

    While chicken rests, quickly sauté the zucchini noodles in a pan over medium heat for 2-3 minutes until just tender, then serve the chicken on top.

Crispy Baked Chicken Parmesan with Zesty Marinara

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

Crispy Baked Chicken Parmesan with Zesty Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parmesan with Zesty Marinara

Oven-baked chicken breast coated in golden herb-seasoned breadcrumbs, topped with vibrant marinara and melted parmesan over a bed of tender zucchini noodles.

NUTRITION

433kcal
Protein
50.0g
Fat
13.3g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 large Egg white

3 tbsp Whole wheat panko breadcrumbs

1.5 tbsp Grated parmesan cheese

0.5 cup Marinara sauce

1.5 cups Zucchini noodles

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast between two sheets of plastic wrap and pound to an even half-inch thickness.

  • 3

    In a shallow bowl, whisk the egg white until frothy; in another bowl, combine panko, parmesan, garlic powder, oregano, salt, and pepper.

  • 4

    Dip the chicken into the egg white, then press into the breadcrumb mixture until thoroughly coated on both sides.

  • 5

    Place chicken on the baking sheet, lightly drizzle with olive oil, and bake for 15-18 minutes until the crust is golden and chicken is cooked through.

  • 6

    Spoon the marinara sauce over the chicken, sprinkle with a touch more parmesan, and broil for 1-2 minutes until bubbly.

  • 7

    While chicken rests, quickly sauté the zucchini noodles in a pan over medium heat for 2-3 minutes until just tender, then serve the chicken on top.