Sheet Pan Chicken Parm

Serves 7
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Directions

  1. 1Add diced zucchini squash, sweet potatoes, and carrots to a large bowl.
  2. 2Add diced zucchini squash, sweet potatoes, and carrots to a large bowl.
  3. 3Add diced zucchini squash, sweet potatoes, and carrots to a large bowl.
  4. 4Drizzle olive oil over the vegetables.
  5. 5Drizzle olive oil over the vegetables.
  6. 6Drizzle olive oil over the vegetables.
  7. 7Season the vegetables with salt, pepper, garlic powder, oregano, and chili flakes.
  8. 8Season the vegetables with salt, pepper, garlic powder, oregano, and chili flakes.
  9. 9Season the vegetables with salt, pepper, garlic powder, oregano, and chili flakes.
  10. 10Toss the vegetables with olive oil and seasonings.
  11. 11Toss the vegetables with olive oil and seasonings.
  12. 12Toss the vegetables with olive oil and seasonings.
  13. 13Spread the seasoned vegetables onto a sheet pan lined with parchment paper.
  14. 14Spread the seasoned vegetables onto a sheet pan lined with parchment paper.
  15. 15Spread the seasoned vegetables onto a sheet pan lined with parchment paper.
  16. 16Bake the vegetables at 425°F for 40-50 minutes, then broil for 5-10 minutes until they achieve a nice char.
  17. 17Bake the vegetables at 425°F for 40-50 minutes, then broil for 5-10 minutes until they achieve a nice char.
  18. 18Bake the vegetables at 425°F for 40-50 minutes, then broil for 5-10 minutes until they achieve a nice char.
  19. 19Once roasted, remove the vegetables from the oven and set aside.
  20. 20Once roasted, remove the vegetables from the oven and set aside.
  21. 21Once roasted, remove the vegetables from the oven and set aside.
  22. 22Place chicken breasts on the same sheet pan, covered with parchment paper, and flatten them out.
  23. 23Place chicken breasts on the same sheet pan, covered with parchment paper, and flatten them out.
  24. 24Place chicken breasts on the same sheet pan, covered with parchment paper, and flatten them out.
  25. 25Season the chicken breasts with salt, pepper, and garlic powder.
  26. 26Season the chicken breasts with salt, pepper, and garlic powder.
  27. 27Season the chicken breasts with salt, pepper, and garlic powder.
  28. 28Bake the chicken breasts at 425°F for 20-25 minutes until cooked through.
  29. 29Bake the chicken breasts at 425°F for 20-25 minutes until cooked through.
  30. 30Bake the chicken breasts at 425°F for 20-25 minutes until cooked through.
  31. 31Once the chicken is cooked, spread marinara sauce over each chicken breast.
  32. 32Once the chicken is cooked, spread marinara sauce over each chicken breast.
  33. 33Once the chicken is cooked, spread marinara sauce over each chicken breast.
  34. 34Add cottage cheese on top of the marinara sauce on each chicken breast.
  35. 35Add cottage cheese on top of the marinara sauce on each chicken breast.
  36. 36Add cottage cheese on top of the marinara sauce on each chicken breast.
  37. 37Grate fresh Parmigiano Reggiano over the cottage cheese and marinara.
  38. 38Grate fresh Parmigiano Reggiano over the cottage cheese and marinara.
  39. 39Grate fresh Parmigiano Reggiano over the cottage cheese and marinara.
  40. 40Broil the chicken until the cheese is nicely browned.
  41. 41Broil the chicken until the cheese is nicely browned.
  42. 42Broil the chicken until the cheese is nicely browned.
  43. 43Slice the cooked chicken parm into portions.
  44. 44Slice the cooked chicken parm into portions.
  45. 45Slice the cooked chicken parm into portions.
  46. 46Allocate the roasted vegetables and sliced chicken parm into seven meal prep servings.
  47. 47Allocate the roasted vegetables and sliced chicken parm into seven meal prep servings.
  48. 48Allocate the roasted vegetables and sliced chicken parm into seven meal prep servings.

Ingredients

  • 1500 g zucchini squash
  • 1500 g zucchini squash
  • 1500 g zucchini squash
  • 750 g sweet potato
  • 750 g sweet potato
  • 750 g sweet potato
  • 250 g carrots
  • 250 g carrots
  • 250 g carrots
  • 45 g olive oil
  • 45 g olive oil
  • 45 g olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • 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

large bowlsheet panovencutting boardknifespatulagratermeal prep containers

Tips

  • To add fiber and make the meal more filling, use a vegetable medley instead of pasta as the base.
  • Feel free to substitute any preferred vegetables or serve over pasta.
  • The compostable meal prep containers are made entirely from sustainable bamboo shoots and plant fibers, with a plant-based lining, zero BPA plastics or microplastics, and are fully compostable.
Sheet Pan Chicken Parm | Clip Recipe