Chicken Parm with Roasted Mediterranean Vegetables
- Contains Eggs
- Contains Dairy
Prepared with
Ingredients
For the roasted vegetables
- 1 yellow pepper
- 1 red pepper
- 4.2oz cherry tomatoes
- 1 courgette
- 1 red onion
- 4.2oz button mushrooms
- 1 carrot
- salt
- pepper
- 1 tbsp oregano
- 2 tbsp olive oil
For the chicken parm
- 1 chicken breast
- 3.5oz plain flour
- 2 eggs
- 14oz panko breadcrumbs
- 2.63oz parmesan grated
- 3.5oz tomato sauce
- 10.5oz grated mozzarella
Instructions
Step 1
Chop up the peppers, carrot, onion and courgette into roughly 2cm sized pieces
Step 2
Cut the mushrooms in half and add all vegetables into a mixing bowl
Step 3
Add the olive oil, salt, pepper and oregano and toss until evenly coated
Step 4
Butterfly the chicken breasts into two equally sized halves
Step 5
Mix together the panko breadcrumbs and parmesan in a shallow tray
Step 6
Crack the eggs into a bowl and whisk
Step 7
Pour the flour into a bowl
Step 8
One-by-one, coat each chicken piece in flour, then coat in the egg mixture, before pressing firmly into the breadcrumbs
Step 9
Dip back into the egg, before a final coat of breadcrumbs to ensure an even coating
Step 10
Add the vegetables into one side of the air fryer, and the chicken parm into the other
Step 11
Select AIR FRY
Step 12
Set the vegetables at 180C for 20 minutes (shake halfway through cooking), and the chicken at 170C for 10 minutes (flip halfway through cooking)
Step 13
Select SYNC and press the dial to begin cooking
Step 14
After 10 minutes, add cherry tomatoes to the vegetables (shake halfway through cooking).
Step 15
When the chicken is done, place on a sheet of baking paper. Smother in tomato sauce and cover with mozzarella. Whilst plating your vegetables, cook the chicken for a further 3 minutes until the cheese is bubbling.
Step 16
Serve and enjoy!