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Chicken Parmesan & Veggies

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Chicken Parmesan & Veggies

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Course: Main Course
Cuisine: American
Keyword: Chicken Parmesan & Veggies
Servings: 6
Calories: 452kcal


  • 2 oz Spaghetti
  • 4 breast bone and skin r Chicken Breast, Boneless, Skinless
  • 1 large egg
  • 1/4 cup Milk, Low fat 1%
  • 16 tablespoon wheat germ
  • 1 tsp Italian Seasoning
  • 2 tablespoon olive oil
  • 1 cup spaghetti or marinara sauce
  • 4 oz mozzarella cheese
  • 1 cup green beans
  • 2 medium carrot
  • 1 tsp, ground OREGANO, DRIED
  • 1 tsp parsley, dried
  • 1 tsp, ground BASIL, DRIED, GROUND
  • 1/4 tsp salt
  • 2 cup grapes


  • Preheat oven to 350 degrees. Cook pasta according to package directions; drain and set aside.  Slice chicken into strips.
  • Heat a large skillet (best if its oven proof, if not, then grab a baking dish to set aside) over medium-high heat. Whisk together milk and egg for an egg wash for chicken. Place wheat germ and Italian seasoning on a large plate.
  • Dip chicken strips into egg and then wheat germ mix, set on a separate plate.
  • Drizzle 1T olive oil into skillet; drop chicken breasts into pan, cook until each side has been browned. Spoon a small amount of sauce onto each piece of chicken, sprinkle grated mozzarella on top.
  • Place oven proof skillet into oven, or transfer browned and prepared chicken to a baking dish. Bake for 20 minutes, until no longer pink in the center. While chicken cooks, slice carrots into strips. Saute carrots and green beans in 1T olive oil; season with oregano, parsley, basil, salt and pepper; soften, but still remain crunch. 
  • Serve chicken with pasta and remaining sauce, vegetables and grapes on the side.
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Calories: 452kcal | Carbohydrates: 54g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 402mg | Fiber: 7g | Sugar: 15g

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