Healthy Chicken Romano
Elevate your weeknight dinner game with this Healthy Chicken Romano recipe, a protein-packed twist on the classic Italian dish that's lighter without sacrificing flavor. Tender, boneless chicken breasts are coated in a crunchy, golden crust made from heart-healthy whole wheat breadcrumbs blended with a savory mix of Romano and Parmesan cheeses, garlic powder, and spices. The chicken is pan-seared to perfection before baking in the oven for a juicy, irresistible bite. Paired with a vibrant arugula and cherry tomato salad, lightly dressed with balsamic vinegar and fresh lemon juice, this dish offers a refreshing balance of indulgence and nutrition. Ready in just 40 minutes and easy enough for busy evenings, this guilt-free rendition of Chicken Romano is a guaranteed crowd-pleaser. Perfect for those searching for "healthy chicken recipes," "light Italian dinners," or "oven-baked chicken dishes."
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 large Eggs
- 0.5 cups Romano cheese (grated)
- 0.5 cups Parmesan cheese (grated)
- 0.5 cups Whole wheat breadcrumbs
- 1 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil (extra virgin)
- 1 large Lemon
- 4 cups Arugula
- 1 cup Cherry tomatoes (halved)
- 1 tablespoon Balsamic vinegar
Instructions
Preheat your oven to 375°F (190°C).
Pound the chicken breasts to an even ½-inch thickness using a meat mallet or rolling pin, then season both sides with ½ teaspoon of salt and ¼ teaspoon of black pepper.
In a shallow bowl, whisk together the eggs. In a separate shallow dish, combine the Romano cheese, Parmesan cheese, whole wheat breadcrumbs, garlic powder, remaining salt, and remaining black pepper.
Dip each chicken breast into the beaten eggs, ensuring it's fully coated, then dredge it in the cheese-breadcrumb mixture, pressing gently to adhere. Shake off any excess.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add half of the chicken breasts and cook for 2-3 minutes per side, or until golden brown. Transfer the chicken to a plate and repeat the process with the remaining tablespoon of olive oil and chicken breasts.
Place all of the browned chicken breasts back into the skillet (or transfer to a baking dish if your skillet isn’t oven-safe) and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the fresh salad. In a large mixing bowl, combine the arugula, cherry tomatoes, balsamic vinegar, and a squeeze of fresh lemon juice. Toss gently to coat.
Once the chicken is finished cooking, remove it from the oven and let it rest for 5 minutes. Serve each chicken breast with a portion of the salad on the side and a wedge of lemon for garnish.
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 7406 mg | 322% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 12.1 g | ||
| Protein | 322.2 g | 644% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2851 mg | 219% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3139 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
