Sheet Pan Chicken Parm

65 mins
Serves 7
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Directions

  1. 1Prepare a vegetable medley using zucchini, sweet potatoes, and carrots.
  2. 2Prepare a vegetable medley using zucchini, sweet potatoes, and carrots.
  3. 3Prepare a vegetable medley using zucchini, sweet potatoes, and carrots.
  4. 4Toss the vegetables with olive oil and seasonings.
  5. 5Toss the vegetables with olive oil and seasonings.
  6. 6Toss the vegetables with olive oil and seasonings.
  7. 7Roast the vegetables in the oven at 425°F for 40-50 minutes.
  8. 8Roast the vegetables in the oven at 425°F for 40-50 minutes.
  9. 9Roast the vegetables in the oven at 425°F for 40-50 minutes.
  10. 10Finish the vegetables under a broiler for 5-10 minutes until they get a nice char.
  11. 11Finish the vegetables under a broiler for 5-10 minutes until they get a nice char.
  12. 12Finish the vegetables under a broiler for 5-10 minutes until they get a nice char.
  13. 13Place the roasted vegetables to the side.
  14. 14Place the roasted vegetables to the side.
  15. 15Place the roasted vegetables to the side.
  16. 16In the same sheet pan, add about 4 pounds (or 7 large) chicken breasts.
  17. 17In the same sheet pan, add about 4 pounds (or 7 large) chicken breasts.
  18. 18In the same sheet pan, add about 4 pounds (or 7 large) chicken breasts.
  19. 19Flatten the chicken breasts.
  20. 20Flatten the chicken breasts.
  21. 21Flatten the chicken breasts.
  22. 22Season the chicken with salt, pepper, and garlic.
  23. 23Season the chicken with salt, pepper, and garlic.
  24. 24Season the chicken with salt, pepper, and garlic.
  25. 25Cook the chicken in the oven.
  26. 26Cook the chicken in the oven.
  27. 27Cook the chicken in the oven.
  28. 28Once the chicken is cooked through, add red sauce, cottage cheese, and a ton of freshly grated Parmigiano Reggiano.
  29. 29Once the chicken is cooked through, add red sauce, cottage cheese, and a ton of freshly grated Parmigiano Reggiano.
  30. 30Once the chicken is cooked through, add red sauce, cottage cheese, and a ton of freshly grated Parmigiano Reggiano.
  31. 31Toss the chicken under a broil until the cheese is nicely browned.
  32. 32Toss the chicken under a broil until the cheese is nicely browned.
  33. 33Toss the chicken under a broil until the cheese is nicely browned.
  34. 34Allocate the chicken and vegetables across seven servings.
  35. 35Allocate the chicken and vegetables across seven servings.
  36. 36Allocate the chicken and vegetables across seven servings.

Ingredients

  • 1500 g zucchini squash
  • 1500 g zucchini squash
  • 1500 g zucchini squash
  • 750 g sweet potatoes
  • 750 g sweet potatoes
  • 750 g sweet potatoes
  • 250 g carrots
  • 250 g carrots
  • 250 g carrots
  • 45 g avocado/olive oil
  • 45 g avocado/olive oil
  • 45 g avocado/olive oil
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • garlic
  • garlic
  • garlic
  • oregano
  • oregano
  • oregano
  • chili flakes
  • chili flakes
  • chili flakes
  • 64 oz chicken breast
  • 64 oz chicken breast
  • 64 oz chicken breast
  • 350 g marinara
  • 350 g marinara
  • 350 g marinara
  • 280 g cottage cheese
  • 280 g cottage cheese
  • 280 g cottage cheese
  • 70 g parmigiano reggiano
  • 70 g parmigiano reggiano
  • 70 g parmigiano reggiano

Equipment

sheet panovenbroiler

Tips

  • You can sub in/out any vegetables you prefer or serve over pasta.
  • The video initially used yellow squash but it was replaced with zucchini entirely because it doesn’t reheat as well.