Does eating healthy and getting your fitness routine on track feel overwhelming? You’re not alone. And many “healthy” meals don’t exactly excite your taste buds, let alone win over the kids.
Enter the Tighter Together Challenge. Our team has created a 5-week workout program that includes a custom nutrition strategy (macro counts and balanced plate-building tools), a recipe guide with 40+ macro-friendly recipes, training education and support from a community that’s moving through it with you. It’s a powerful “push” phase - designed to deliver visible results while laying the foundation for long-term health.
Yes, the workouts are doable with a busy schedule (hello our 4 day split, and 30 minute workout option!). And yes, the recipes are something you and your family will actually want to eat!
Try this Chicken Parm Bake for yourself.
What You'll Need:
- 16 oz lightly breaded frozen chicken breast bites
- 1 lb dry whole wheat fusilli pasta, cooked
- 24 oz can tomato sauce
- 15 oz part skim ricotta
- 8 oz reduced fat mozzarella, grated
- 2 tsp kosher salt
- 2 tsp garlic powder
- 2 tsp dried italian herbs
- 1 tsp black pepper
- 2 oz parmigiano reggiano, finely grated
Optional Toppings
Basil, tomato sauce, parmigiano reggiano
Instructions:
- Cook the chicken breast bites according to the package instructions to warm them through and keep the breading crispy in the bake.
- Continue with the recipe while these crisp up.
- Once done, hold to the side
- Preheat the oven to 375 degrees Fahrenheit and grab a large baking dish (9x13, oval, square, or round dish all work).
- In a large bowl, mix the ricotta, salt, garlic powder, italian herbs, and black pepper. Add 6 oz of the shredded mozzarella and mix together.
- Cook pasta in salted water according to the package instructions. Drain and add cooked pasta to the bowl with the cheese. Mix until the pasta is coated with the cheese mixture.
- Add the whole jar of tomato sauce to the pasta and cheese mixture. Mix everything together until well combined.
- Once finished cooking, cut the chicken bites into smaller pieces if desired—about ½ inch cubes.
- Pour pasta mixture into the baking dish and top with cut up chicken bites. Top chicken with remaining 2 oz mozzarella and the grated Parmigiano.
- Bake for 20-30 minutes. The pasta should be bubbling, and the cheese will be lightly browned. Enjoy!
Prep Time: 20 minutes
Cook Time: 20-30 minutes
Total Time: 50 minutes
Nutrition:
- Servings: 8
- Serving Size: 2.5 cups (360g)
- Calories: 523 | Protein: 35g | Fat: 19g | Carbs: 53g | Fiber: 7g
Substitutions:
- GF: sub GF pasta and non-breaded chicken
- DF: sub lactose-free ricotta and dairy-free cheese
- V: sub chicken for cooked eggplant, mushrooms, zucchini, or other veggies
