Parmesan-Crusted Chicken
with Roasted Sweet Potato, Cranberry, and Arugula Salad
Parmesan-Crusted Chicken
Crispy Parmesan-coated chicken pairs with roasted sweet potato and a bright cranberry arugula salad for a savory-sweet dinner with fresh, peppery balance.
Ingredients
For 2 servings
- 2 ounce Arugula
- 12 ounce Chicken Breasts
- 1 unit Chicken Stock Concentrate
- 1 ounce Dried Cranberries
- 1 unit Lemon
- ½ cup Panko Breadcrumbs
- ¼ cup Parmesan Cheese
- 1 ounce Pecans
- 1 unit Shallot
- 2 tablespoon Sour Cream
- 12 ounce Sweet Potatoes
Additional Ingredients
- 1 tablespoon Butter
- 4 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories802
Protein55g
Carbs74g
Fat35g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a gluten-free version, use gluten-free breadcrumbs and make sure any stock used is certified gluten-free. To avoid dairy, skip the cheese and sour cream and use a nutty, savory topping or plain plant-based yogurt instead.
What to serve with it
Serve with a crisp green salad or simple steamed vegetables to keep the meal balanced and fresh. A glass of chilled cider or sparkling water with lemon also complements the savory, tangy flavors nicely.
