Sheet Pan Chicken Parm
Serves 7
Directions
- 1Add diced zucchini squash, sweet potatoes, and carrots to a large bowl.
- 2Drizzle olive oil over the vegetables.
- 3Season the vegetables with salt, pepper, garlic powder, oregano, and chili flakes.
- 4Toss the vegetables with olive oil and seasonings.
- 5Spread the seasoned vegetables onto a sheet pan lined with parchment paper.
- 6Bake the vegetables at 425°F for 40-50 minutes, then broil for 5-10 minutes until they achieve a nice char.
- 7Once roasted, remove the vegetables from the oven and set aside.
- 8Place chicken breasts on the same sheet pan, covered with parchment paper, and flatten them out.
- 9Season the chicken breasts with salt, pepper, and garlic powder.
- 10Bake the chicken breasts at 425°F for 20-25 minutes until cooked through.
- 11Once the chicken is cooked, spread marinara sauce over each chicken breast.
- 12Add cottage cheese on top of the marinara sauce on each chicken breast.
- 13Grate fresh Parmigiano Reggiano over the cottage cheese and marinara.
- 14Broil the chicken until the cheese is nicely browned.
- 15Slice the cooked chicken parm into portions.
- 16Allocate the roasted vegetables and sliced chicken parm into seven meal prep servings.
Ingredients
- 1500 g zucchini squash
- 750 g sweet potato
- 250 g carrots
- 45 g olive oil
- salt
- pepper
- garlic powder
- oregano
- chili flakes
- 64 oz chicken breast
- 350 g marinara
- 280 g cottage cheese
- 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.
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