Name: Baked Chicken Parmigiana with Marinara
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz chicken breast; 0.5 large egg; 1.5 tbsp almond flour; 0.25 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup marinara sauce; 1 oz part-skim mozzarella cheese; 1 tbsp parmesan cheese; 1 tsp olive oil; 1.5 cup zucchini noodles; 1 tbsp fresh basil

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

YOUR SOLIN GENERATED RECIPE

Baked Chicken Parmigiana with Marinara

Tender chicken breast baked with a crunchy almond-herb crust and topped with savory marinara and melted mozzarella for a comforting, bubbly finish.

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NUTRITION

Protein

50.7g

Fat

19.8g

Carbs

20.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz chicken breast

0.5 large egg

1.5 tbsp almond flour

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

1 tbsp parmesan cheese

1 tsp olive oil

1.5 cup zucchini noodles

1 tbsp fresh basil

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PREPARATION

1
Preheat oven to 400°F and lightly grease a baking sheet with the olive oil.
2
Whisk the egg in a shallow bowl and combine the almond flour, oregano, garlic powder, salt, and pepper in a separate dish.
3
Dip the chicken breast into the whisked egg, then dredge in the almond flour mixture until evenly coated.
4
Place the coated chicken on the baking sheet and bake for 15 minutes.
5
Spoon the marinara over the chicken and top with mozzarella cheese, then bake for another 5-8 minutes until the cheese is melted and bubbly.
6
Sauté the zucchini noodles in a pan for 2-3 minutes until tender, then serve the chicken on top and garnish with parmesan and fresh basil.