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Chicken Parmesan With Roasted Summer Squash


We love easy dinners in our house, and this baked chicken parmesan has become a summertime favorite around here! Panko, parmesan, and egg whites make for a lighter, healthier twist on an old favorite. Add in a few zucchinis, cherry tomatoes, and a yellow squash, and you’ve got a complete meal packed with veggies for the whole family! This could be served with some couscous and a green salad on the side if you’re looking for a heartier meal, but the chicken and veggies make for a nice light dinner during those dog days of summer.

Baked Chicken Parmesan with Summer Veggies

1 hour to prepare serves 4


  • 2 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 small onion, chopped
  • 1 cup grape or cherry tomatoes, halved
  • 2 sprigs fresh thyme
  • 1 tablespoon olive oil
  • 4 tablespoons parmesan cheese, divided
  • kosher salt and freshly ground pepper, to taste
  • 4 chicken breasts
  • 2 egg whites
  • 1 cup panko bread crumbs
  • 1/4 teaspoon sweet paprika
  • 1 teaspoon garlic salt
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  1. Preheat oven to 400 degrees F.
  2. Place veggies and thyme in bottom of baking dish. Drizzle with oil, then sprinkle with salt and pepper.
  3. Cover and bake for 15 minutes.
  4. While the veggies are cooking, prepare a breading station for chicken by placing egg whites in one bowl. In a separate bowl, combine bread crumbs, 3 tablespoons parmesan cheese, paprika, garlic salt, and pepper.
  5. Dip each piece of chicken into the egg whites, then dredge them in breading mix. Transfer breaded chicken to a separate baking dish from the veggies.
  6. Stir vegetables together, then place both the chicken and vegetable pans in the oven for 20-25 minutes, or until breading is golden brown.
  7. Sprinkle remaining parmesan cheese over the veggies 5 minutes before serving.

Recipe adapted from Spark Recipes

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