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Parmesan Chicken Veggie & Rice Bowls

  • 1 1/4 lbs Chicken breast

  • 1 head Broccoli

  • 1 head Cauliflower

  • 1/2 cup Parmesan cheese

  • 1/2 tsp Garlic powder

  • 1/2 tsp Onion powder

  • 1/4 tsp Salt

  • 1/4 tsp Pepper

  • 1/2 cup Almond flour

  • 1 Egg white

Cook rice (or quinoa) according to package directions (I used frozen brown rice in a steam pouch, which is ready in minutes). Preheat convection oven to 375 degrees (or if you don't have a convection setting, simply preheat oven to 400 degrees and swap baking trays half way through cooking). Line 2 large baking pans with foil (or a silpat mat) and spray with cooking spray. In a small bowl, mix the parmesan cheese and seasonings together. Wash and cut head of broccoli and cauliflower into bite size florets. Place broccoli and cauliflower florets on baking pan. Sprinkle 1/4 cup of the parmesan seasoning mixture over vegetables. Spray vegetables with cooking spray.

Dip chicken in egg whites and coat with flour and any remaining seasoning / cheese mix. Lay chicken and veggies on pan and cook for 30 minutes turning everything over half way through.

Serve with healthy fat.

Serves 4

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