Ingredients
For the Main Component:
2 large boneless skinless chicken breasts, halved horizontally into cutlets
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, beaten
1/2 cup marinara sauce
1/2 cup shredded mozzarella cheese
For the Secondary Component:
1 medium zucchini, sliced into half-moons
1 red bell pepper, chopped into 1-inch pieces
1 yellow bell pepper, chopped into 1-inch pieces
1/2 red onion, cut into wedges
2 tbsp olive oil
1 tsp dried Italian seasoning
For the Sauce / Layer / Topping:
1 tbsp fresh basil, chiffonade
1 clove garlic, minced (for the veggies)
1/4 tsp red chili flakes
For Garnish (optional):
Extra grated Parmesan
1 squeeze of fresh lemon juice over the vegetables
Directions
Preheat your oven to 400°F. Line a large sheet pan with parchment paper.
Toss the zucchini, bell peppers, and red onion with olive oil, minced garlic, Italian seasoning, and a pinch of salt. Spread them in a single layer on one side of the sheet pan.
Roast the vegetables for 10 minutes while you prepare the chicken.
Set up two shallow bowls: one with the beaten egg and one with a mixture of panko and 1/4 cup Parmesan cheese.
Dip each chicken cutlet into the egg, then press into the panko-Parmesan mixture until well-coated.
Remove the sheet pan from the oven, push the vegetables to one side, and place the chicken cutlets on the other side.
Return to the oven and bake for 12 to 15 minutes, or until the chicken is cooked through and the coating is golden.
Spoon a layer of marinara sauce over each chicken cutlet and top with shredded mozzarella.
Switch the oven to broil for 2 to 3 minutes until the cheese is bubbly and slightly browned.
Remove from the oven, sprinkle with fresh basil and chili flakes, and serve the chicken alongside the roasted vegetables.
Nutritional Info (per serving, serves 2)
Calories: 520
Protein: 48g
Carbohydrates: 22g
Fat: 26g
Fiber: 5g
Sugar: 8g
Sodium: 890mg