Baked Chicken Parmesan with Roasted Summer Squash
"A light summer spin on the classic Italian dish. Colorful and bursting with flavor, this meal pairs perfectly with whole wheat couscous and a green salad...."
INGREDIENTS
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Vegetables:
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2 zucchini, chopped (about 10 ounces)
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1 yellow squash, chopped (about 6 ounces)
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1 small onion, sliced (about 1/2 cup)
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1 cup grape or cherry tomatoes, halved
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2 sprigs fresh thyme
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2 teaspoons olive oil
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1/8 teaspoon cracked black pepper
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1 tablespoon shredded Parmesan cheese
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Chicken:
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16 ounces boneless, skinless chicken breasts, cut into four 4-ounce portions
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3 tablespoons egg whites, beaten (or 2 egg whites)
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1 cup panko bread crumbs
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3 tablespoons shredded Parmesan cheese
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1/8 teaspoon sweet paprika
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