Sheet Pan Chicken Parmesan & Broccoli
I shared a teaser of this recipe on my Facebook page last night, and here is the full recipe! This meal will not disappoint! We'll be adding it into our monthly rotation. We served our Chicken Parmesan & broccoli with a side of riced cauliflower. If you haven't tried riced cauliflower yet, it's time to jump on the wagon! It takes on the flavor of whatever you pair it with, AND it's an easy way to fill your belly with some more veggies - and we all need more veggies! Plus, you don't have to carb it up with pasta. (Are we not Facebook friends?? You should ADD ME!)
Sheet Pan Chicken Parmesan & Broccoli
4 Servings
INGREDIENTS
4 - 4 oz boneless skinless chicken breasts
1 egg
1/2 cup panko breadcrumbs
1/3 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup low-sugar spaghetti sauce (I use Classico Tomato & Basil)
1 cup shredded mozzarella cheese
1 frozen bag riced cauliflower (I use Green Giant)
1 frozen (or fresh) bag of broccoli florets
DIRECTIONS
Preheat oven to 400F and spray a baking sheet with nonstick spray. Set aside.
Whisk egg in a shallow bowl until well blended. In a separate shallow bowl, stir together the breadcrumbs, parmesan, salt, pepper, and garlic powder.
Start by dipping each chicken breast in the egg mixture, coating both sides. Shake to remove excess egg, then dip into the breadcrumb mixture. Press into the crumbs on both sides to coat as thickly as possible. Place chicken on the baking sheet. Repeat with all four chicken breasts.
Spray the chicken breasts lightly with olive oil spray.
Place in the oven and cook for 15 minutes.
Remove from the oven and add the broccoli to the pan (around the chicken).
Continue baking the chicken and broccoli for another 5 minutes.
Remove from the oven and spread the spaghetti sauce over the chicken breasts, then top with the mozzarella cheese. Return to the oven for 5-6 minutes or until the cheese is fully melted and chicken is fully cooked. (Watch closely, because you don't want to burn the veggies or the cheese.)
While the chicken is in the final 5-6 minutes of cooking, prepare your riced cauliflower according to package instructions. Remove from the bag and plate the cauliflower evenly onto 4 plates.
Remove chicken and broccoli from the oven and add evenly to the plates.
Serve and enjoy!
