Light Chicken Parm Dinner


Light Chicken Parm Dinner

420 Calories, 25 Minutes
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 2 Servings


  • 1/4 cup Classic Tomato Sauce
  • 2 (6-ounce) boneless, skinless chicken breasts
  • 1 tbsp plus 1 tsp olive oil, divided
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp Italian seasoning
  • 3 cups eggplant, cut into 1/4 inch thick "fries"
  • 1/2 tsp dried oregano
  • 1/4 tsp each salt and black pepper
  • 3 cups broccoli florets, cut into 1/2-inch thick pieces
  • Olive Oil Spray
  • 1/4 cup shredded part-skim mozzarella cheese


  • Prepare Classic Tomato Sauce according to recipe directions.
  • Preheat oven to 375°F. Line a sheet pan with aluminum foil.
  • Place chicken on prepared sheet pan and brush each piece with 1⁄2 teaspoon olive oil before topping with equal amount of the Parmesan cheese and Italian seasoning.
  • In a mixing bowl, toss together eggplant, 1 tablespoon olive oil, oregano, salt, and pepper, until evenly coated.
  • Arrange broccoli and coated eggplant fries in a single layer on the baking sheet beside the chicken. Lightly mist broccoli with olive oil spray. Bake for 20 minutes.
  • Top each chicken breast with 2 tablespoons tomato sauce and 2 tablespoons mozzarella cheese. Bake an additional 5 minutes, or until cheese is melted and chicken is cooked throughout.


Make your tomato sauce ahead of time and use it for a variety of meals throughout the week.

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