A doctor’s go-to dinner: GP shares her simple recipe for a healthy ‘rainbow’ chicken parmigiana – and it’s a favourite with her family
- Doctor has shared a simple recipe for the perfect ‘rainbow’ chicken parmigiana
- Dr Preeya Alexander said dish requires plenty of vegetables and no deep frying
- You’ll need diced tomatoes, silverbeet, mushrooms, olives, cheese and chicken
A doctor has shared her simple recipe for the perfect ‘rainbow’ chicken parmigiana without using a deep fryer.
Dr Preeya Alexander, from Melbourne, made the dish for her family-of-four using homemade chicken schnitzels, topped with the ‘rainbow’ vegetable mix such as diced tomatoes, silverbeet, mushrooms, olives, onion, garlic and cheese.
‘These are my rainbow chicken parmigiana; they’re seriously easy to make and there’s no frying or risk of hot oil burns,’ she wrote on Instagram.
A doctor has made a ‘rainbow’ chicken parmigiana (pictured) topped with vegetables such as diced tomatoes, silverbeet, mushrooms, olives, onion, garlic and cheese
How to make ‘rainbow’ chicken parmigiana
1-2 cans of low salt diced tomatoes
Vegetables – silverbeet, mushrooms and olives, chopped
Onion and garlic, chopped
Premade chicken schnitzels or make your own
1. Fry off onion and garlic in a pan
2. Add mushrooms if you are using them and brown
3. Add the diced tomatoes, and the rest of the vegetables and cook. Let it simmer for more than 30 minutes
4. Lay the schnitzels out in a tray and top them with the rainbow mix, sprinkle cheese and bake on 180 degrees for 35 minutes, or until golden
5. Serve with a side of salad or steamed vegetables
She started by frying off the onions and garlic in a pan, before adding chopped mushrooms – and she cooked them until brown.
Next, she added the canned diced tomatoes.
‘The quantity of tomatoes is based on the number of schnitzels you are topping up and how much vegetables you have,’ Dr Alexander explained.
Once the tomatoes are simmering, she added the chopped vegetables.
Dr Preeya Alexander, from Melbourne, made the dish without using a deep fryer
‘Cook it, let it simmer for over 30 minutes if you can and wilt the deliciousness,’ she said.
To bake the dish, she laid out the raw chicken schnitzels in a baking tray, topped with the rainbow vegetable mix, and sprinkled with cheese.
She baked the parmigiana at 180 degrees Celsius for 35 minutes, or until golden and the cheese was melted.
‘My kids love, love, love this and we ate it with ginger broccoli. This also works with cauliflower steaks too. Just some simple goodness for tonight,’ she added.