Allison Hollinger
*** to try
Skinny Sheet Pan Parmesan Chicken with Veggies
Ingredients:
2lbs boneless skinless thin sliced chicken breasts
1 cup tomato sauce of choice, divided
3 zucchini, sliced into rounds
1 Tbsp Italian Seasoning
1 tsp sea salt
½ tsp garlic powder
drizzle of extra virgin olive oil
¼ cup parmesan cheese
1 cup shredded mozzarella cheese
Directions:
1. Preheat oven to 400 and line a sheet pan with foil or parchment
2. Mix spices in a small bowl and set aside.
3. Place chicken breasts in a single layer on one side of sheet pan. Drizzle with a little extra virgin olive oil. Sprinkle each with a little parmesan cheese & seasoning blend. Divide 1 cup tomato sauce evenly over the top of each chicken breast.
4. Place zucchini on the other side of the sheet pan. Drizzle with olive oil and sprinkle with parmesan cheese and seasoning mix to taste.
5. Place sheet pan in the oven and bake for 25 minutes or until chicken is done and no longer pink.
6. Once chicken is done, pull sheet pan out of the oven. Divide mozzarella cheese evenly over the top of the chicken. Place that sheet pan back in the oven for 3-4 mins to allow the cheese to melt.
7. Serve over pasta, rice or by itself.
