As much as I love eating out and as big as my sweet tooth is, I do make a major effort to keep us eating healthy at home. My latest creation was this healthy baked chicken parmesan and my guy has already asked to have it again soon.
For the most part, we eat vegetarian or lean protein meals such as chicken breasts, ground turkey, and fish (see more of my easy dinner recipes here). These meats are very easy to prepare but trying to have different flavors can be a lot of work sometimes.
Healthy Baked Chicken Parmesan
A few weeks ago, I decided to try something new. I experimented with a healthy baked chicken parmesan roll up. I filled it with sautéed onions, spinach, and a bit of grated parmesan cheese. It turned out so well that I made it again just a few nights later. The colors and flavors in the roll take this weeknight recipe up a notch without too much work and with ingredients I always have one hand.
Healthy Chicken Dishes
Since is the easiest and most popular protein to have on hand, it’s key to have easy, healthy recipes. I always love doing a marinade before pan-searing or grilling chicken. Oftentimes, these marinades are as easy as olive oil, a seasoning mix, and a dash of vinegar (it helps with flavor depth). E
ven just letting all those flavors sit for 20 minutes can really amp up the flavor. I also love broiling chicken and it’s a much faster and healthier cooking method than most!
And as for side dishes, I usually opt for rice or quinoa (get my free ebook with the recipe for making the perfect rice every time) and a delicious mix of roasted vegetables or one of my standards.
HEALTHY BAKED CHICKEN PARMESAN ROLL UP
This healthy baked chicken parmesan looks fancy, but it's actually quite simple. Tenderized chicken is thin enough to make it perfect for a roll. I love stuffing it with quickly-cooked veggies and topping it with some parmesan cheese for a dinner full of flavor.
- 2 chicken breasts
- ¾ teaspoons salt divided
- ¾ teaspoons freshly cracked pepper divided
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- ½ teaspoon granulated garlic
- 1 small onion chopped
- 1 cup baby spinach
- 3 tablespoons olive oil divided
- ½ cup grated parmesan cheese
Preheat oven to broil.
Slice chicken breasts in half, lengthwise (a serrated knife is best for this).
Place each piece of chicken (one at a time) between two pieces of plastic wrap or parchment paper. With a mallet or ice cream scoop, beat chicken until about ⅓" thick.
Season both sides of chicken breasts with ¼ teaspoon each salt and pepper, followed by ¼ teaspoon each paprika, ground mustard, and granulated garlic. Set aside.
Over medium-high heat, saute chopped onion in two tablespoons olive oil with salt and pepper. When translucent, add spinach and another tablespoon olive oil. Turn off heat. Cover 3-4 minutes to cook spinach.
Divide vegetable mixture among chicken breasts. Divide parmesan cheese between breasts. Roll chicken and veggies. Place on foil-lined baking sheet, crease side down.
Broil for 12-15 minutes. Remove from oven and let sit 5 minutes.