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Sheet Pan Chicken Parm

1h 15m
Serves 7
instagram.com

Sheet Pan Chicken Parm

instagram.com
1h 15m
Serves 7

Directions

  1. 1Add zucchini squash, sweet potatoes, and carrots to a large bowl.
  2. 2Drizzle with olive oil and season with salt, pepper, garlic, oregano, and chili flakes.
  3. 3Toss the vegetables to combine, then spread them onto a sheet pan lined with parchment paper.
  4. 4Bake the vegetables at 425°F (218°C) for 40-50 minutes, then broil for 5-10 minutes until they have a nice char.
  5. 5Remove the roasted vegetables from the oven and set them aside.
  6. 6Place the chicken breasts on the same sheet pan, covered with a new piece of parchment paper, and flatten them out.
  7. 7Season the chicken breasts with salt, pepper, and garlic.
  8. 8Bake the chicken breasts at 425°F (218°C) for 20-25 minutes until cooked through.
  9. 9Remove the chicken from the oven and top each breast with marinara sauce.
  10. 10Add cottage cheese on top of the marinara sauce.
  11. 11Grate Parmigiano Reggiano over the cottage cheese.
  12. 12Broil until the cheese is nicely browned.
  13. 13Slice each cooked chicken parm and allocate them with the roasted vegetables into seven meal prep servings.

Ingredients

  • 1500 g zucchini squash
  • 750 g sweet potatoes
  • 250 g carrots
  • 45 g olive oil
  • salt
  • pepper
  • garlic
  • oregano
  • chili flakes
  • 64 oz chicken breast
  • 350 g marinara
  • 280 g cottage cheese
  • 70 g Parmigiano Reggiano

Equipment

large bowlsheet panovenknifespatulagratermeal prep containers

Tips

  • Feel free to substitute any vegetables you prefer or serve over pasta.
  • For the vegetable medley, the video used yellow squash which doesn't reheat as well as zucchini, so it's recommended to replace it with zucchini entirely.

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