Chicken Parmigiana, Buttered Noodles, Sautéed Peas, Lemon Chia Sparkling Water
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Calories: 883kcal
Ingredients
Chicken Parmigiana
- 8 oz Chicken breast boneless skinless butterflied
- 1/2 cup All-purpose flour
- 1 Egg beaten
- 1/2 cup Breadcrumbs
- 1/4 cup Extra-virgin olive oil
- 1 cup Marinara sauce
- 2 oz Mozzarella cheese shredded
- 1 TBSP Fresh basil chopped (for garnish)
Buttered Noodles
- 4 oz Egg noodles whole wheat or noodles of choice
- 1 TBSP Butter
Sautéed Peas
- 1 tsp Extra-virgin olive oil
- 1/2 cup Green peas
Lemon Chia Sparkling Water
- 4 slices Lemon juice fresh
- 1 tsp Chia seeds
- 24 oz Sparkling water cold
Instructions
- Preheat the oven to 350°F (175°C).
- Prep all ingredients as listed above.
- Dredge the butterflied chicken breast in flour, dip in the beaten egg, and coat evenly with breadcrumbs.
- Heat the oil in a pan over medium heat. Fry the chicken on both sides until golden brown. Transfer to a foil-lined baking sheet.
- Bring a pot of salted water to a boil. Cook the noodles according to package instructions. Drain and set aside.
- Spoon marinara sauce over the fried chicken, sprinkle with mozzarella cheese, and bake in the oven until the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.
- In a pan, toss the drained noodles with butter. Season with salt and pepper to taste.
- In a skillet, heat the oil over medium heat. Add peas and cook, stirring occasionally, for 3–5 minutes until tender. Season with salt and pepper.
- Combine the lemon slices, chia seeds and sparkling water. Stir and let sit 2 -3 minutes for the chia to bloom.
- Serve the chicken over buttered noodles with sautéed peas and sparkling water. Garnish with fresh basil if desired.
Nutrition
Calories: 883kcal | Carbohydrates: 115g | Protein: 52g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 241mg | Sodium: 1265mg | Potassium: 1281mg | Fiber: 8g | Sugar: 23g | Vitamin A: 1462IU | Vitamin C: 48mg | Calcium: 362mg | Iron: 7mg
Chicken Parmigiana, Buttered Noodles, Sautéed Peas, Lemon Chia Sparkling Water
Ingredients
Chicken Parmigiana
- 8 oz Chicken breast boneless skinless butterflied
- 1/2 cup All-purpose flour
- 1 Egg beaten
- 1/2 cup Breadcrumbs
- 1/4 cup Extra-virgin olive oil
- 1 cup Marinara sauce
- 2 oz Mozzarella cheese shredded
- 1 TBSP Fresh basil chopped (for garnish)
Buttered Noodles
- 4 oz Egg noodles whole wheat or noodles of choice
- 1 TBSP Butter
Sautéed Peas
- 1 tsp Extra-virgin olive oil
- 1/2 cup Green peas
Lemon Chia Sparkling Water
- 4 slices Lemon juice fresh
- 1 tsp Chia seeds
- 24 oz Sparkling water cold
Instructions
- Preheat the oven to 350°F (175°C).
- Prep all ingredients as listed above.
- Dredge the butterflied chicken breast in flour, dip in the beaten egg, and coat evenly with breadcrumbs.
- Heat the oil in a pan over medium heat. Fry the chicken on both sides until golden brown. Transfer to a foil-lined baking sheet.
- Bring a pot of salted water to a boil. Cook the noodles according to package instructions. Drain and set aside.
- Spoon marinara sauce over the fried chicken, sprinkle with mozzarella cheese, and bake in the oven until the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.
- In a pan, toss the drained noodles with butter. Season with salt and pepper to taste.
- In a skillet, heat the oil over medium heat. Add peas and cook, stirring occasionally, for 3–5 minutes until tender. Season with salt and pepper.
- Combine the lemon slices, chia seeds and sparkling water. Stir and let sit 2 -3 minutes for the chia to bloom.
- Serve the chicken over buttered noodles with sautéed peas and sparkling water. Garnish with fresh basil if desired.
Nutrition
Calories: 883kcalCarbohydrates: 115gProtein: 52gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 241mgSodium: 1265mgPotassium: 1281mgFiber: 8gSugar: 23gVitamin A: 1462IUVitamin C: 48mgCalcium: 362mgIron: 7mg
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