Sheet Pan Chicken Parmesan and Veggies – CE
broccoli and cauliflower rice
  • Clean Eating
  • one pan, poultry
Sheet Pan Chicken Parmesan and Veggies – CE
broccoli and cauliflower rice
  • Clean Eating
  • one pan, poultry
Servings:

Ingredients

Prep
  • 6 boneless chicken breast
  • 1/2 C Panko breadcrumbs
  • 1/2 C grated Parmesan cheese
  • 1 t garlic powder
  • 1/2 t Italian seasoning
  • 1/2 t salt
  • 1/4 t pepper
  • 2 eggs
  • 1 lb broccoli florets
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 2 bag frozen cauliflower rice
  • 1 C marinara sauce
  • 1 C shredded mozzarella cheese
  • 1/4 C freshly chopped basil for serving

Instructions

To Assemble
  1. In a large shallow bowl mix together – panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt and pepper. Reserve a little bit of the mixture (1 or 2 tablespoons) to sprinkle over the broccoli.
  2. In a separate shallow bowl whisk together eggs.
  3. Dip chicken into egg mixture, allowing excess to drip off, then gently toss or dip both sides into breadcrumb mixture. Place prepared chicken in a container with a lid. Use wax paper between layers if needed.
  4. In a large zipper bag toss broccoli with olive oil, and reserved breadcrumb mixture. Season with salt and pepper.
To Cook
  1. Place chicken on a large baking sheet sprayed with nonstick cooking spray or lined with foil or parchment paper. Spread broccoli around chicken. Bake in a 400 degree oven for 15-20 minutes until chicken is cooked.
  2. Top each piece of chicken with some marinara sauce and sprinkle with shredded mozzarella cheese. Place back in oven until chicken is melted, about 4-5 minutes.
  3. Cook cauliflower rice per package directions. Sprinkle chicken with a pinch of salt and pepper, and freshly chopped basil before serving.

Ingredients

Prep
  • 6 boneless chicken breast
  • 1/2 C Panko breadcrumbs
  • 1/2 C grated Parmesan cheese
  • 1 t garlic powder
  • 1/2 t Italian seasoning
  • 1/2 t salt
  • 1/4 t pepper
  • 2 eggs
  • 1 lb broccoli florets
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 2 bag frozen cauliflower rice
  • 1 C marinara sauce
  • 1 C shredded mozzarella cheese
  • 1/4 C freshly chopped basil for serving

Instructions

To Assemble
  1. In a large shallow bowl mix together – panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt and pepper. Reserve a little bit of the mixture (1 or 2 tablespoons) to sprinkle over the broccoli.
  2. In a separate shallow bowl whisk together eggs.
  3. Dip chicken into egg mixture, allowing excess to drip off, then gently toss or dip both sides into breadcrumb mixture. Place prepared chicken in a container with a lid. Use wax paper between layers if needed.
  4. In a large zipper bag toss broccoli with olive oil, and reserved breadcrumb mixture. Season with salt and pepper.
To Cook
  1. Place chicken on a large baking sheet sprayed with nonstick cooking spray or lined with foil or parchment paper. Spread broccoli around chicken. Bake in a 400 degree oven for 15-20 minutes until chicken is cooked.
  2. Top each piece of chicken with some marinara sauce and sprinkle with shredded mozzarella cheese. Place back in oven until chicken is melted, about 4-5 minutes.
  3. Cook cauliflower rice per package directions. Sprinkle chicken with a pinch of salt and pepper, and freshly chopped basil before serving.

Best Day 1-2

Cooking tip: After you place chicken on baking sheet lightly spray it with olive oil or olive oil spray before baking.
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