Monday, January 27, 2014

Easy & Light “Chicken Parmesan”


My light dinner self-induced challenge has been going strong all year (however, it’s still January). This dinner was another hit in our house. A new way to enjoy the traditional chicken parmesan, with no parmesan - I know?! This is almost a crime. Please also note the lack of pasta. Carbohydrates really get a bad rap when trying to shed a few pounds or eat healthy, but they are significantly better for you than processed pasta. When one child asks for more, you know it was worth it! I prepped everything on Sunday, ready to bake on Monday after work.  

Ingredients:

2 small red potatoes, sliced the size of French fries
2 small Yukon gold potatoes, sliced the size of French fries
3 tablespoons olive oil
3 tablespoons garlic pepper
Oil Cooking Spray
3 chicken breasts, sliced half-way through
1 cup marinara sauce
6 thin slices of skim mozzarella cheese
1 1/2 lbs fresh green beans

Directions:

Preheat oven to 425°F.

In a large bowl, mix potato pieces with 1 tablespoon of the olive oil and sprinkle with 1 tablespoon of the garlic pepper. Spread out in one layer on a large foil lined baking sheet. Bake for 40 minutes or until crispy on the outside and soft on the inside.  

Brush chicken with 1 tablespoon of the olive oil and sprinkle with 1 tablespoon of the garlic pepper and place in a 9x13 pan. Put a large spoonful of the marinara on each piece. Top with a slice of mozzarella. Bake with the potatoes for 20 minutes.



In a large bowl, mix green beans with remaining 1 tablespoon of olive oil and sprinkle with 1 tablespoon of the garlic pepper. Spread out in one layer on a large foil lined baking sheet. Bake with the potatoes for 20 minutes.

Let chicken rest briefly and serve on top of potatoes and green beans.
  


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