Description
A deliciously healthy dish that combines chicken and zucchini in a guilt-free bake.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken breasts, diced
- 3 medium zucchini, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup plain Greek yogurt
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Add the diced chicken and zucchini to a large bowl. Toss with olive oil, onion, garlic, Italian seasoning, paprika, salt, and pepper.
- Spread the mixture evenly in the prepared baking dish.
- Bake uncovered for 20 minutes.
- Meanwhile, whisk together the Greek yogurt, lemon juice, and Parmesan until smooth.
- Remove the baking dish from the oven and gently stir. Spoon the yogurt mixture over the chicken and zucchini, then sprinkle the mozzarella evenly over the top.
- Return to the oven and bake for another 10–15 minutes, or until the chicken reaches 165°F (74°C) internally and the cheese is melted and lightly golden.
- Sprinkle with fresh parsley and let rest for 5 minutes before serving.
Notes
- For a lighter, veggie-packed version, add sliced mushrooms, spinach, or cherry tomatoes.
- To prevent the bake from becoming watery, don’t overcook the zucchini before adding the creamy topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg