Who said you can’t have your cake and eat it too…errr- let’s try that again; who said you can’t eat that chicken parmesan and still feel good on your new diet?
In this dish, you can!
That crispy chicken and creamy parmesan that puts little hearts in your eyes is recreated here with a zesty salad. Needless to say, you’ll have the best of both worlds.
Prep Time: 15 minutes Cook Time: 40 minutes Serving Size: 4
Utensils
Rolling Pin
Ziplock Bag
Aluminum Foil
Medium Bowl
2 Baking Sheets
Large Bowl
5-ounces of Spinach
4 teaspoon Extra Virgin Olive Oil
Pepper
INSTRUCTIONS
Wash and dry all produce
Cut the veggies: Halve the lemon and cut one of the halves into wedges. Cut the potatoes into 3/4- inch cubes.
Roast the potatoes: Cover the baking sheet with aluminum foil and toss the potatoes onto the baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Place in the oven for 25 minutes, flipping once, until golden brown and tender.
Prepare the chicken: In a medium bowl, combine the panko, Parmesan cheese, garlic powder, and a pinch of salt and pepper. One at a time, place the chicken breasts in a zip lock bag and pound with a rolling pin, mallet, or heavy-bottomed pan until ½-inch thick. Remove the chicken from the zip lock bag.
Cook the chicken: Place the chicken on another baking sheet covered with aluminum foil, lightly oil and season with salt and pepper. Using a spatula, spread 1 Tablespoon sour cream over each chicken breast and press the panko mixture into the sour cream. Place in the oven for 12-15 minutes, until the chicken is cooked through and crispy.
Prepare the salad: In a large bowl, combine 1 Tablespoon sour cream, a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. When the potatoes are ready, toss them into the bowl with the dressing along with the spinach. Season with salt and pepper.
Serve: Serve the crispy chicken parmesan on a bed of the spinach salad with a wedge of lemon for squeezing.
Bon appétit!
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