About this recipe

This dish uses chicken, red sauce, cheese, and roasted veg. It tastes like classic chicken parm but feels light and fresh. You can make it on one sheet pan and clean up fast. If you like easy chicken meals, try this with a simple pasta side like slow cooker chicken pasta.

Why make this recipe

You get a full meal with meat and veg in one bake. The food feels healthy but still rich. You save time and oven space. Kids and adults both like this dish. If you want a sweet and tangy take on chicken, look at a honey mustard chicken idea for another night.

How to make Healthy Chicken Parmesan with Roasted Veggies

You cook the chicken and veg together on one pan. First you season the meat. Then you roast a bit. Next you add sauce and cheese and bake more. The cheese melts and the veg get soft and brown. For a side of roasted greens, see a simple roasted brussels sprouts recipe.

Ingredients

4 chicken breasts
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
2 cups mixed vegetables (like zucchini, bell peppers, and broccoli)
2 tablespoons olive oil
Salt and pepper to taste

You can use the same bake time as some baked ranch chicken recipes if you change the spices.

Directions

Preheat your oven to 400°F (200°C).
On a sheet pan, place the chicken breasts and season with salt, pepper, and Italian seasoning.
Drizzle olive oil over the mixed vegetables and toss to coat. Spread them around the chicken on the sheet pan.
Bake in the preheated oven for about 20 minutes.
Remove the pan and spoon marinara sauce over each chicken breast.
Sprinkle mozzarella and Parmesan cheese on top of the chicken.
Return to the oven and bake for an additional 10 minutes, or until the chicken is cooked through and cheese is bubbly.
Serve warm with the roasted veggies.

How to serve Healthy Chicken Parmesan with Roasted Veggies

Place one chicken breast on a plate. Add a scoop of roasted veg. Pour some extra sauce if you like. Add a green salad or a small bowl of rice. You can grind fresh pepper on top. A side of simple roasted beets or greens fits well.

How to store Healthy Chicken Parmesan with Roasted Veggies

Cool the food to room temp for up to one hour. Put it in an airtight box. Store in the fridge for 3 to 4 days. For longer life, freeze in a freezer box for up to 2 months. Thaw in the fridge and warm in the oven.

Tips to make Healthy Chicken Parmesan with Roasted Veggies

Use same-size chicken pieces so they cook the same.
Pat the chicken dry before you season it.
Cut veg in even pieces so they roast well.
Use low-salt sauce to keep salt down.
For a quick side, roast beets or root veg as a warm plate note from balsamic beets.

Variation

Add a light breadcrumb mix on top before the cheese for crunch.
Use turkey or thin pork cutlets if you do not want chicken.
Swap the veg for asparagus, cherry tomatoes, or green beans.
Make it dairy free with a vegan cheese or skip the cheese and add more herbs.

FAQs

Q: Can I use frozen veg?
A: Yes. Thaw and dry them first, then roast. Watch the bake time.

Q: How do I know the chicken is done?
A: The chicken is done at 165°F (74°C) inside. Cut to check if you do not have a thermometer.

Q: Can I use chicken thighs?
A: Yes. Bone‑in thighs need more time. Boneless thighs work like breasts.

Q: Can I make this ahead?
A: You can bake then chill. Reheat in the oven until warm and the cheese bubbles.

Q: Is this low calorie?
A: It is lighter than fried chicken parm. Use less cheese and more veg to cut calories.

Conclusion

Try a full write-up and a clear photo at Chicken Parmesan with Roasted Vegetables | The Food Cafe for another take on this dish.