#cleaneatingvibes

🍗✨ Healthy Chicken Parmesan with Roasted Veggies ✨🍗

Crispy baked chicken breast topped with marinara sauce and melted mozzarella, served alongside a rainbow of roasted vegetables. All the comfort of classic chicken parm, but lighter, fresher, and packed with nutrients. 🍅🥦🧀

Perfect for when you’re craving something cozy and wholesome. Dinner just got a major glow-up. 😍🍴

This dish is tasty and satisfying, and it is gluten-free, vegan, and keto-friendly. It has crispy roasted Brussels sprouts and a creamy, tangy lemon tahini sauce.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup tahini. 2 tablespoons fresh lemon juice. 1 clove garlic, minced. Water, as needed.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until crispy and golden brown, tossing halfway through. Meanwhile, prepare the lemon tahini sauce by whisking together tahini, lemon juice, minced garlic, and water until smooth. Adjust the consistency by adding more water if needed. Once the Brussels sprouts are roasted, serve them hot with the lemon tahini sauce drizzled over the top.

Prep Time: 10 minutes

Cook Time: 25 minutes