Parmesan Chicken & Veggie Bake

5 from 1 vote

Easy one-pan dinner packed with flavor that's perfect for any weeknight dinner.

Chicken & veggies is the classic healthy dinner, but it doesn’t have to be boring. Add some parmesan and some breadcrumbs, and you’ve got a parmesan chicken & veggie bake that’s loaded with flavor. It’s so crunchy and cheesy that you won’t even remember it’s also healthy. We used protein-packed chicken breasts and fiber-rich veggies, so you can feel good about eating a dish that tastes so indulgent. It’s a win-win.

5 from 1 vote

Parmesan Chicken & Veggie Bake

Jazz up your meal with this chicken and vegetable dish full of flavorful ingredients that are healthy and delicious.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 4 people
Serving Size 1 chicken breast and 1/2 cup vegetables
Course Dinner
Cuisine American

Ingredients

  • 1 zucchini medium, cut into thick chunks
  • 1 yellow squash medium, cut into thick chunks
  • 1/2 pound red potatoes cut into quarters
  • 1 red bell pepper small, cut into thin strips
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup whole-wheat panko breadcrumbs
  • 1/2 cup parmesan cheese low-fat, grated
  • 2 teaspoons garlic powder
  • 24 to 32 ounces boneless and skinless chicken breasts
  • 2 egg whites large

Instructions

  • Preheat oven to 350 degrees and lightly coat a 9x13 casserole dish with non-stick spray.
  • In a medium-sized bowl add zucchini, yellow squash, bell pepper, and potatoes. Add the olive oil, half the salt, half pepper, 1/4 cup of the Panko bread crumbs, 2 tablespoons of the Parmesan, and 1 teaspoon of the garlic powder. Toss well and spread in an even layer in the prepared casserole dish.
  • Rinse the chicken and pat dry. Sprinkle with remaining salt and pepper. Set aside. Place the egg whites in a small bowl. In a second small bowl add the remaining Panko, half the remaining parmesan cheese, and remaining garlic powder. Dip the chicken into the egg whites and then coat in the parmesan garlic crumbs. Ensure all sides of the chicken are coated. Lay chicken on top of the vegetables in the casserole dish.
  • Bake 30 to 40 minutes until chicken is cooked through and vegetables are tender. Remove from oven and top with remaining Parmesan and serve.

Nutrition Information

Serving: 1chicken breast and 1/2 cup vegetables | Calories: 286kcal | Carbohydrates: 33g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 748mg | Fiber: 4g | Sugar: 3g |
SmartPoints (Freestyle): 8
Keywords High Protein, Kid-Friendly

Have you made this recipe?
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Looking for more clean casseroles? Try our Zucchini Pizza Casserole, our Hawaiian Chicken Casserole, and our Teriyaki Chicken Bake!

Keep clean-eating tasty with these 9 Yummy Low-Cal Dinner and Side Dish Combos.

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole

4 Comments

  1. Hi, using this for our Bake sale at Church. Have never tried Freezing and reheating. Is that a good idea for this casserole and if so suggestions.

    Thanks DJ

    1. DJ, That should be fine. The important thing to keep in mind, be sure to defrost in the fride before reheating.

    1. Hi Amy, the nutritional information and serving size is listed above the ingredients. This information includes all the ingredients listed in the recipe.

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