A lighter, wholesome version of the classic comfort dish, packed with flavor and nutrients.

Scale

2 large chicken breasts (500 g / 1 lb), sliced

1 cup (60 g) whole wheat breadcrumbs

1/4 cup (25 g) grated parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

2 eggs

2 tablespoons (30 ml) milk

1 zucchini (150 g), sliced

1 red bell pepper, sliced

1 cup (150 g) cherry tomatoes

1 cup (100 g) spinach

1 tablespoon (15 ml) olive oil

2 cups (480 ml) marinara sauce

1 cup (100 g) shredded mozzarella cheese

2 tablespoons fresh basil

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Preheat oven to 200°C (400°F).

Prepare egg mixture and breadcrumb mixture.

Coat chicken and place on baking tray.

Bake for 18–20 minutes, flipping halfway.

Roast vegetables with olive oil, salt, and pepper.

Add marinara and cheese to chicken.

Bake again for 8–10 minutes until melted.

Garnish with basil and serve.

Use a wire rack for extra crispiness

Substitute vegetables based on preference

Store leftovers in airtight containers for up to 3 days