Sheet Pan Chicken Parm
Directions
- 1Prepare a vegetable medley using zucchini, sweet potatoes, and carrots.
- 2Toss the vegetables with olive oil and seasonings.
- 3Roast the vegetables in the oven at 425°F for 40-50 minutes.
- 4Finish the vegetables under a broiler for 5-10 minutes until they get a nice char.
- 5Place the roasted vegetables to the side.
- 6In the same sheet pan, add about 4 pounds (or 7 large) chicken breasts.
- 7Flatten the chicken breasts.
- 8Season the chicken with salt, pepper, and garlic.
- 9Cook the chicken in the oven.
- 10Once the chicken is cooked through, add red sauce, cottage cheese, and a ton of freshly grated Parmigiano Reggiano.
- 11Toss the chicken under a broil until the cheese is nicely browned.
- 12Allocate the chicken and vegetables across seven servings.
Ingredients
- 1500 g zucchini squash
- 750 g sweet potatoes
- 250 g carrots
- 45 g avocado/olive oil
- Salt
- pepper
- garlic
- oregano
- chili flakes
- 64 oz chicken breast
- 350 g marinara
- 280 g cottage cheese
- 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.
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