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Parmesan Chicken Veggie Bake

Parmesan Chicken Veggie Bake

The ultimate comfort food, this Parmesan Chicken Veggie Bake is a wholesome one-dish meal that combines juicy chicken and colorful veggies, all baked to perfection. With its cheesy topping and effortless preparation, it's the perfect easy weeknight dinner that your family will love.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 370

Ingredients
  

  • 1 medium zucchini cut into thick chunks
  • 1 medium yellow squash cut into thick chunks
  • 0.5 pound red potatoes cut into quarters
  • 1 small red bell pepper cut into thin strips
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 3/4 cup whole-wheat panko breadcrumbs
  • 0.5 cup low-fat parmesan cheese grated
  • 2 teaspoons garlic powder
  • 24 to 32 ounces boneless and skinless chicken breasts
  • 2 large egg whites

Equipment

  • Frying Pan
  • Grater
  • Baking Sheet
  • Oven

Method
 

  1. Preheat oven to 350 degrees and lightly coat a 9x13 casserole dish with non-stick spray.
  2. In a medium-sized bowl add zucchini, yellow squash, bell pepper, and potatoes. Add the olive oil, half the salt, half pepper, 1/4 cup of the Panko bread crumbs, 2 tablespoons of the Parmesan, and 1 teaspoon of the garlic powder. Toss well and spread in an even layer in the prepared casserole dish.
  3. Rinse the chicken and pat dry. Sprinkle with remaining salt and pepper. Set aside. Place the egg whites in a small bowl. In a second small bowl add the remaining Panko, half the remaining parmesan cheese, and remaining garlic powder. Dip the chicken into the egg whites and then coat in the parmesan garlic crumbs. Ensure all sides of the chicken are coated. Lay chicken on top of the vegetables in the casserole dish.
  4. Bake 30 to 40 minutes until chicken is cooked through and vegetables are tender. Remove from oven and top with remaining Parmesan and serve.

Notes

No additional notes available.