Chicken parm always intimidated me… until I actually tried making it.
Not only did it intimidate me, but I always saw it as a “heavy” or “unhealthy” food that I should avoid.
But why? It’s just chicken, veggies, pasta and some cheese. Yum!
While this chicken parm isn’t a one-pan meal, it might as well because it’s fast and easy.
Seriously, I was able to prep this in half an hour. I love it!
I’m not into buying breadcrumbs because I rarely use them, so I ended up toasting a few pieces of whole wheat bread and threw them in the food processor.
I won’t lie, I was on the phone during this part of the process and didn’t grind up the bread finely enough to make GOOD breadcrumbs.
Whatever, it still worked, even if I was distracted.
You can use regular breadcrumbs, a gluten-free variety, ground up croutons, ground up oats – whatever you want. There’s no wrong way! I bet this recipe would work even without breadcrumbs. Why not?
Also, if you’re not a fan of asparagus, swap it out for broccoli or green beans! (Same cooking method)
How to make this vegan or vegetarian-friendly:
- Replace the chicken with eggplant or tofu (yes, tofu)
- Replace the parmesan with nutritional yeast
- Use vegan mozz (you can find it in some stores) if vegan
- Check out Minimalist Baker’s vegan version – it looks awesome
Get creative! Again, the main elements are Italian flavors, something cheesy, something to put the cheese on and some pasta. Oh, and don’t forget the veggies.
How to reheat this meal:
I think this would be best in the microwave or on the stove. The oven is a no-go because that won’t be great for the pasta or veggie noodles, but probably best for the chicken. I guess it depends on where your ingredient priorities lie!
Microwave: one minute to two minutes depending on your microwave. Don’t expect the chicken to stay crispy. (Breadcrumbs and meal prep don’t always mesh well)
Stove: Low heat, a tiny bit of oil, maybe cover the pan and let it reheat for about 5-10 mins. Don’t worry about overcooking the chicken.
Oven: Stick the meal in the oven (in an oven-safe dish please) and let it sit in there while you preheat the oven to 275 F, a very low heat. Let it reheat for about 5 minutes after it reaches 275 F and that should do it.
I know you’re going to love this dish as a quick meal prep or a quick weeknight dinner!
If you end up making these meals, don’t forget to send me a picture or use #workweeklunch on Instagram.