Baked Chicken Parmesan with Marinara

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

Baked Chicken Parmesan with Marinara

YOUR SOLIN GENERATED RECIPE

Baked Chicken Parmesan with Marinara

Oven-baked chicken breast coated in a crispy panko-parmesan crust, topped with zesty marinara and melted mozzarella for a satisfying crunch.

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NUTRITION

436kcal
Protein
51.1g
Fat
16.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

3.5 oz chicken breast

0.25 cup whole wheat panko breadcrumbs

1 tbsp grated parmesan cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

0.5 tsp extra virgin olive oil

1.5 cup zucchini noodles

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PREPARATION

  • 1

    Preheat your oven to 425°F and lightly grease a rimmed baking sheet with the extra virgin olive oil.

  • 2

    In a shallow bowl, whisk the egg until smooth; in a separate shallow bowl, combine the panko breadcrumbs, parmesan cheese, garlic powder, oregano, sea salt, and black pepper.

  • 3

    Dip the chicken breast into the egg wash, allowing any excess to drip off, then dredge in the panko mixture, pressing firmly to ensure a thick, even coating on all sides.

  • 4

    Place the breaded chicken on the prepared baking sheet and bake for 15-18 minutes until the exterior is golden-brown and the chicken is cooked through.

  • 5

    Remove the pan from the oven, spoon the marinara sauce over the center of the chicken, and top with the shredded mozzarella cheese.

  • 6

    Return the pan to the oven and broil for 2-3 minutes until the cheese is melted and bubbly.

  • 7

    While the chicken rests, lightly sauté the zucchini noodles in a pan for 2 minutes until just tender, then serve the crispy chicken directly on top.

Baked Chicken Parmesan with Marinara

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

Baked Chicken Parmesan with Marinara

YOUR SOLIN GENERATED RECIPE

Baked Chicken Parmesan with Marinara

Oven-baked chicken breast coated in a crispy panko-parmesan crust, topped with zesty marinara and melted mozzarella for a satisfying crunch.

NUTRITION

436kcal
Protein
51.1g
Fat
16.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

3.5 oz chicken breast

0.25 cup whole wheat panko breadcrumbs

1 tbsp grated parmesan cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

0.5 tsp extra virgin olive oil

1.5 cup zucchini noodles

PREPARATION

  • 1

    Preheat your oven to 425°F and lightly grease a rimmed baking sheet with the extra virgin olive oil.

  • 2

    In a shallow bowl, whisk the egg until smooth; in a separate shallow bowl, combine the panko breadcrumbs, parmesan cheese, garlic powder, oregano, sea salt, and black pepper.

  • 3

    Dip the chicken breast into the egg wash, allowing any excess to drip off, then dredge in the panko mixture, pressing firmly to ensure a thick, even coating on all sides.

  • 4

    Place the breaded chicken on the prepared baking sheet and bake for 15-18 minutes until the exterior is golden-brown and the chicken is cooked through.

  • 5

    Remove the pan from the oven, spoon the marinara sauce over the center of the chicken, and top with the shredded mozzarella cheese.

  • 6

    Return the pan to the oven and broil for 2-3 minutes until the cheese is melted and bubbly.

  • 7

    While the chicken rests, lightly sauté the zucchini noodles in a pan for 2 minutes until just tender, then serve the crispy chicken directly on top.