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Healthy Chicken Parmesan Vegetables

Healthy Chicken Parmesan Vegetables

Healthy Chicken Parmesan Vegetables is your new go-to recipe for a delicious and satisfying weeknight meal. This incredibly versatile dish takes the beloved flavors of classic chicken parmesan and packs them into a nutrient-rich, vegetable-forward experience that’s both wholesome and incredibly easy to prepare.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Dinner, Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts thinly sliced or cut into bite-sized pieces
  • 2 tablespoons olive oil divided
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup broccoli florets
  • 1 cup chopped bell peppers any color
  • 1 cup cherry tomatoes halved
  • ½ cup sliced zucchini
  • 1 (15-ounce) can no-salt-added crushed tomatoes
  • ½ cup shredded part-skim mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic minced
  • Fresh basil leaves for garnish (optional)

Equipment

  • Oven
  • Baking Sheet
  • Medium Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the broccoli florets, chopped bell peppers, halved cherry tomatoes, and sliced zucchini with 1 tablespoon of olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread the vegetables in a single layer.
    1 cup broccoli florets, 1 cup chopped bell peppers, 1 cup cherry tomatoes, ½ cup sliced zucchini, 2 tablespoons olive oil, 1 teaspoon dried Italian seasoning, ½ teaspoon garlic powder, Salt and freshly ground black pepper
  2. Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with the remaining 1 tablespoon of olive oil, minced garlic, salt, and pepper. Ensure each piece is lightly coated.
    1 pound boneless, skinless chicken breasts, 2 tablespoons olive oil, 2 cloves garlic, Salt and freshly ground black pepper
  3. Place the baking sheet with the seasoned vegetables in the preheated oven and roast for 10 minutes.
  4. After 10 minutes, carefully remove the baking sheet from the oven. Add the seasoned chicken pieces to the baking sheet amongst the vegetables, ensuring they are also in a single layer and not overcrowding the pan.
    1 pound boneless, skinless chicken breasts
  5. Return the baking sheet to the oven and bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp and slightly browned.
  6. Remove the baking sheet from the oven. Spoon the crushed tomatoes evenly over the chicken and vegetables. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top.
    1 (15-ounce) can no-salt-added crushed tomatoes, ½ cup shredded part-skim mozzarella cheese, ¼ cup grated Parmesan cheese
  7. Place the baking sheet back into the oven and turn on the broiler. Broil for 2-3 minutes, watching closely, until the cheese is melted and bubbly with a few golden-brown spots.
  8. Carefully remove the baking sheet from the oven. Garnish with fresh basil leaves, if desired, and serve immediately.
    Fresh basil leaves

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or stovetop for best results.