The traditional Chicken Parmigiana dish must include a topping of fresh mozzarella cheese. But what if you’re lactose intolerant? Or maybe you’re not in the mood for cheese on your chicken dish today? This quick & easy recipe I whipped up last weekend is inspired by this Italian staple, but takes a bit of a healthier and dairy-free take. Read more below for this delicious recipe!
Step 1: sauté fresh vegetables of your choice (or whatever is in your fridge!) I used mushrooms and zucchini on this particular day & added some thyme for extra flavor. As you’re browning the vegetables, take a large pot and combine tomato/marinara sauce with some garlic/onions and get to a boil. 
Step 2: As Step 1 is cooking, wash your chicken — bread it with your breadcrumb combination of choice (I mixed garlic powder, breadcrumbs, thyme and black pepper.
Step 3: Once vegetables are cooked & sauce is boiling, turn the sauce pan down it to low heat and add the vegetables to the mixture. Let the vegetables saturate in the sauce for a few minutes.
Step 4: While vegetables are marinating in the sauce, put the chicken on a small pan to cook on each side until brown. Once completed, add chicken tenders to the vegetable/sauce mixture.
Step 5: Let chicken cook through. Occasionally, stir the vegetable sauce with the chicken so the tenders can be infused with the extra flavors. Let the full mixture cook for about 15-20 minutes (or until desired taste is reached.
Step 6: Once cooked, serve hot! Garnish with basil or additional spices or toppings of preference! Serving this with a side salad or hardy vegetables is a great healthy combination! Buon Appetito!
...CHANGE ON THE GO... 