Healthy Chicken Parmesan with Vegetables
This Healthy Chicken Parmesan with Vegetables is a lightened-up version of a classic dish, offering great taste without the guilt. Juicy chicken topped with crispy parmesan and served with roasted potatoes and green beans for a satisfying meal.
Ingredients
For the Chicken
- 1.5 lbs 1 1/2 lb chicken breast (1 inch thickness)
- 1/3 cup grated parmesan
- 1/3 cups Italian bread crumbs Gluten-free option available
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Potatoes
- 2 lbs red potatoes (cut into halves)
- 2 tablespoons grated parmesan
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt (to taste)
- Black pepper (to taste)
For the Green Beans
- 1 lb green beans (fresh with ends cut)
- 1 tablespoon parmesan
- 1 tablespoon olive oil
- 1/2 teaspoon minced garlic
- Salt (to taste)
- Black pepper (to taste)
Instructions
Preparation
- Preheat your oven to 425°F.
- Line a baking sheet with parchment paper for easy cleanup, or spray it with cooking oil.
- In a medium bowl, combine all the ingredients for the potatoes. Stir well to coat them evenly.
Baking
- Spread the potatoes over one-third of the sheet and bake for 10-15 minutes, depending on how browned you prefer them.
- While the potatoes are roasting, mix the chicken ingredients in the same bowl, ensuring the chicken is well coated.
- Take the pan out of the oven, add the chicken, and put it back in.
- Toss the green bean ingredients in the same bowl and add them to the pan.
- Continue baking for around 25 minutes, or until the chicken reaches an internal temperature of 165°F.
- If you’d like the potatoes crispier, broil them on high for an additional 4-5 minutes.
- Remove from the oven and let the dish cool for a few minutes before serving.
Notes
Serve hot with a fresh side salad. You can sprinkle extra parmesan cheese on top before serving for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.