Light Chicken Parm Dinner
NUTRITIONALS PER SERVING: 420 Calories; 16g Fat; 17g Carbs; 9g Fiber; 5g Sugar; 52g Protein
- 1/4 cup Classic Tomato Sauce
- 2 (6-ounce) boneless, skinless chicken breasts
- 1 tbsp plus 1 tsp olive oil, divided
- 2 tbsp grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 3 cups eggplant, cut into 1/4 inch thick “fries”
- 1/2 tsp dried oregano
- 1/4 tsp each salt and black pepper
- 3 cups broccoli florets, cut into 1/2-inch thick pieces
- Olive Oil Spray
- 1/4 cup shredded part-skim mozzarella cheese
- Prepare Classic Tomato Sauce according to recipe directions.
- Preheat oven to 375°F. Line a sheet pan with aluminum foil.
- Place chicken on prepared sheet pan and brush each piece with 1⁄2 teaspoon olive oil before topping with equal amount of the Parmesan cheese and Italian seasoning.
- In a mixing bowl, toss together eggplant, 1 tablespoon olive oil, oregano, salt, and pepper, until evenly coated.
- Arrange broccoli and coated eggplant fries in a single layer on the baking sheet beside the chicken. Lightly mist broccoli with olive oil spray. Bake for 20 minutes.
- Top each chicken breast with 2 tablespoons tomato sauce and 2 tablespoons mozzarella cheese. Bake an additional 5 minutes, or until cheese is melted and chicken is cooked throughout.
Make your tomato sauce ahead of time and use it for a variety of meals throughout the week.