with Potatoes
Chicken Parmesan
Approx. 500 calories | 50 g protein
Total time 25 minutes
1 serving
Ingredients
5.3 oz (150 g) chicken breast, raw
3 small corn tortillas
1.4 oz (40 g) black beans, drained and rinsed
¼ cup (60 g) Greek yogurt
¼ cup (40 g) tomato, raw, diced
¼ cup (40 g) bell pepper, raw, diced
2 tbsp salsa
1 tbsp shredded light cheese
½ tsp taco seasoning
¼ tsp garlic powder
Salt & black pepper, to taste
Fresh cilantro or lime, optional
Instructions
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Preheat the oven or air fryer to 400°F (200°C).
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Cut the potatoes into small wedges or cubes. Toss with olive oil, salt and pepper.
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Season the chicken with garlic powder, Italian seasoning, salt and pepper. Coat with panko breadcrumbs mixed with Parmesan.
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Place the potatoes and chicken on a baking tray or in the air fryer. Cook until the potatoes are golden and the chicken is fully cooked, about 15–20 minutes, depending on thickness.
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Top the chicken with tomato sauce and mozzarella. Return to the oven or air fryer for a few minutes until the cheese has melted.
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Serve the crispy chicken Parmesan with the roasted potatoes and garnish with fresh herbs, if desired.
This is an example of a meal size. Adjust the portion size to your own preferences and goals. Calories and protein are approximate and may vary depending on the products and brands you use.
