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 herb-parmesan crust, finished with a vibrant marinara and melted mozzarella for a savory, golden-brown delight.

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NUTRITION

474kcal
Protein
47g
Fat
21.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 large egg

0.25 cup whole wheat panko breadcrumbs

2 tbsp grated parmesan cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup marinara sauce

0.75 oz shredded mozzarella cheese

1 tsp extra virgin olive oil

1 cup zucchini noodles

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PREPARATION

  • 1

    Preheat oven to 425°F and line a baking sheet with parchment paper, placing a wire rack on top.

  • 2

    Pat the chicken breast dry with a paper towel to ensure the herb coating adheres properly.

  • 3

    In a shallow bowl, whisk the egg until smooth.

  • 4

    In a second bowl, combine the panko, parmesan, garlic powder, oregano, salt, and pepper.

  • 5

    Dip the chicken into the egg wash, then press firmly into the breadcrumb mixture until fully coated.

  • 6

    Place the chicken on the wire rack and drizzle with olive oil to help it brown.

  • 7

    Bake for 15 minutes until the crust is golden and the chicken is cooked through.

  • 8

    Spoon the marinara over the chicken and top with the shredded mozzarella.

  • 9

    Return to the oven for 5 minutes until the cheese is bubbly and melted.

  • 10

    Sauté zucchini noodles in a pan for 2 minutes, then serve the chicken 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 herb-parmesan crust, finished with a vibrant marinara and melted mozzarella for a savory, golden-brown delight.

NUTRITION

474kcal
Protein
47g
Fat
21.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 large egg

0.25 cup whole wheat panko breadcrumbs

2 tbsp grated parmesan cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup marinara sauce

0.75 oz shredded mozzarella cheese

1 tsp extra virgin olive oil

1 cup zucchini noodles

PREPARATION

  • 1

    Preheat oven to 425°F and line a baking sheet with parchment paper, placing a wire rack on top.

  • 2

    Pat the chicken breast dry with a paper towel to ensure the herb coating adheres properly.

  • 3

    In a shallow bowl, whisk the egg until smooth.

  • 4

    In a second bowl, combine the panko, parmesan, garlic powder, oregano, salt, and pepper.

  • 5

    Dip the chicken into the egg wash, then press firmly into the breadcrumb mixture until fully coated.

  • 6

    Place the chicken on the wire rack and drizzle with olive oil to help it brown.

  • 7

    Bake for 15 minutes until the crust is golden and the chicken is cooked through.

  • 8

    Spoon the marinara over the chicken and top with the shredded mozzarella.

  • 9

    Return to the oven for 5 minutes until the cheese is bubbly and melted.

  • 10

    Sauté zucchini noodles in a pan for 2 minutes, then serve the chicken on top.