I have a super easy and healthy weeknight meal for you guys! This one is SO delicious and full of tons of veggies and protein. It’s fantastic for meal prep, and keeps super well in the fridge. Plus, I can’t get enough Mexican food. We all know that by now.
One of the things I remember eating a lot of growing up was chicken parm. My mom bought those breaded chicken cutlets, topped them with marinara, slices of provolone and grated parm, and then baked it in the oven. Served with heaps of spaghetti and garlic bread of course. That thick Texas toast variety..remember that? SO delicious but not the healthiest thing ever.
I wanted to make a bit of a lightened up version, but with shrimp! The shrimp is baked, and it gets super crispy from the panko..I absolutely love it. The rest of the dish is cooked in one skillet on the stove. Can’t beat it!