Sheet Pan Chicken Parm

75 mins
Serves 7
instagram.com

Directions

  1. 1Add zucchini squash, sweet potatoes, and carrots to a large bowl.
  2. 2Add zucchini squash, sweet potatoes, and carrots to a large bowl.
  3. 3Add zucchini squash, sweet potatoes, and carrots to a large bowl.
  4. 4Drizzle with olive oil and season with salt, pepper, garlic, oregano, and chili flakes.
  5. 5Drizzle with olive oil and season with salt, pepper, garlic, oregano, and chili flakes.
  6. 6Drizzle with olive oil and season with salt, pepper, garlic, oregano, and chili flakes.
  7. 7Toss the vegetables to combine, then spread them onto a sheet pan lined with parchment paper.
  8. 8Toss the vegetables to combine, then spread them onto a sheet pan lined with parchment paper.
  9. 9Toss the vegetables to combine, then spread them onto a sheet pan lined with parchment paper.
  10. 10Bake the vegetables at 425°F (218°C) for 40-50 minutes, then broil for 5-10 minutes until they have a nice char.
  11. 11Bake the vegetables at 425°F (218°C) for 40-50 minutes, then broil for 5-10 minutes until they have a nice char.
  12. 12Bake the vegetables at 425°F (218°C) for 40-50 minutes, then broil for 5-10 minutes until they have a nice char.
  13. 13Remove the roasted vegetables from the oven and set them aside.
  14. 14Remove the roasted vegetables from the oven and set them aside.
  15. 15Remove the roasted vegetables from the oven and set them aside.
  16. 16Place the chicken breasts on the same sheet pan, covered with a new piece of parchment paper, and flatten them out.
  17. 17Place the chicken breasts on the same sheet pan, covered with a new piece of parchment paper, and flatten them out.
  18. 18Place the chicken breasts on the same sheet pan, covered with a new piece of parchment paper, and flatten them out.
  19. 19Season the chicken breasts with salt, pepper, and garlic.
  20. 20Season the chicken breasts with salt, pepper, and garlic.
  21. 21Season the chicken breasts with salt, pepper, and garlic.
  22. 22Bake the chicken breasts at 425°F (218°C) for 20-25 minutes until cooked through.
  23. 23Bake the chicken breasts at 425°F (218°C) for 20-25 minutes until cooked through.
  24. 24Bake the chicken breasts at 425°F (218°C) for 20-25 minutes until cooked through.
  25. 25Remove the chicken from the oven and top each breast with marinara sauce.
  26. 26Remove the chicken from the oven and top each breast with marinara sauce.
  27. 27Remove the chicken from the oven and top each breast with marinara sauce.
  28. 28Add cottage cheese on top of the marinara sauce.
  29. 29Add cottage cheese on top of the marinara sauce.
  30. 30Add cottage cheese on top of the marinara sauce.
  31. 31Grate Parmigiano Reggiano over the cottage cheese.
  32. 32Grate Parmigiano Reggiano over the cottage cheese.
  33. 33Grate Parmigiano Reggiano over the cottage cheese.
  34. 34Broil until the cheese is nicely browned.
  35. 35Broil until the cheese is nicely browned.
  36. 36Broil until the cheese is nicely browned.
  37. 37Slice each cooked chicken parm and allocate them with the roasted vegetables into seven meal prep servings.
  38. 38Slice each cooked chicken parm and allocate them with the roasted vegetables into seven meal prep servings.
  39. 39Slice each cooked chicken parm and allocate them with the roasted vegetables into seven meal prep 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 olive oil
  • 45 g olive oil
  • 45 g 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

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.