This delicious chicken zucchini bake is packed with protein and flavor, making it a healthy and satisfying meal. It's easy to prepare and perfect for a weeknight dinner.
Ingredients
Chicken
1poundboneless, skinless chicken breast(cut into bite-sized pieces)
Spices
1teaspoondried oregano
1teaspoonsmoked paprika
1/2teaspoongarlic powder
1/2teaspoonsalt(plus more to taste)
Freshly ground black pepper(to taste)
Vegetables
2mediumzucchini(thinly sliced (about 4 cups))
1smallyellow onion(finely chopped)
2clovesgarlic(minced)
Dairy
2largeeggs
1/2cupplain Greek yogurt
1cupshredded low-fat mozzarella cheese(divided)
2tablespoonsgrated Parmesan cheese
Other
1tablespoonolive oil(plus extra for greasing)
Fresh parsley or basil(for garnish (optional))
Instructions
Preheat oven to 375°F. Grease a 9x9-inch baking dish.
Combine oregano, paprika, garlic powder, salt, and pepper. Toss with chicken.
Sear chicken in olive oil for 3-4 minutes per side. Remove and set aside.
Sauté onion for 3 minutes. Add garlic and cook for 30 seconds.
Whisk eggs and Greek yogurt. Season with salt and pepper.
Return chicken to skillet and combine with onion and garlic.
Layer half of zucchini, chicken mixture, and yogurt-egg mixture in the baking dish.
Sprinkle with half of the mozzarella and Parmesan.
Repeat layers with remaining ingredients.
Cover with foil and bake for 20 minutes.
Remove foil and bake for 10-15 minutes, until cheese is melted and golden.
Let rest for 5 minutes. Garnish and serve warm.
Notes
For a spicier kick, add a pinch of red pepper flakes to the chicken mixture.