Description
The ultimate guilt-free comfort food makeover! This Healthy Chicken Parmesan packs all the cheesy, crispy goodness you crave but with a veggie boost that makes it totally weeknight worthy.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup whole wheat breadcrumbs
- ¼ cup grated Parmesan cheese, plus more for serving
- 1 tablespoon Italian seasoning
- 2 large eggs, beaten
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 medium zucchini, cut into ½-inch slices (about 2 cups)
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1 medium red onion, cut into wedges
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1½ cups marinara sauce (low-sodium preferred)
- 1 cup part-skim mozzarella cheese, shredded
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 425°F (220°C) and place a baking sheet inside to heat up.
- Pound chicken breasts to ½-inch thickness between plastic wrap. Season with salt and pepper.
- In a shallow dish, combine breadcrumbs, Parmesan cheese, and Italian seasoning. In another dish, beat the eggs.
- Dip each chicken breast in beaten eggs, then coat with breadcrumb mixture, pressing gently to adhere.
- Remove the hot baking sheet from oven, drizzle with 2 tablespoons olive oil, and place breaded chicken on it.
- Bake chicken for 15 minutes, flip, and bake another 5-7 minutes until internal temperature reaches 165°F.
- Meanwhile, toss all vegetables with olive oil, oregano, salt, and pepper on another baking sheet.
- Roast vegetables for 15-20 minutes, stirring halfway, until tender and slightly caramelized.
- Spread marinara sauce over each chicken breast, sprinkle with mozzarella cheese.
- Return to oven for 3-5 minutes until cheese is melted. Optionally broil for the last minute for browned cheese.