Name: High Protein Chicken Zucchini Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breast, cut into bite-sized pieces; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; Salt and black pepper to taste; 2 medium zucchini, sliced thinly; 1 medium onion, chopped; 2 cloves garlic, minced; 3 large eggs; 1 cup Greek yogurt; 1 cup low-fat mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 1 tablespoon olive oil

Description

A hearty and nutritious bake packed with protein-rich chicken and fresh zucchini, perfect for busy weeknights.

Ingredients

1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and black pepper to taste
2 medium zucchini, sliced thinly
1 medium onion, chopped
2 cloves garlic, minced
3 large eggs
1 cup Greek yogurt
1 cup low-fat mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 tablespoon olive oil

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Instructions

Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
Combine the oregano, smoked paprika, garlic powder, salt, and black pepper in a medium bowl. Toss the chicken pieces until well coated.
Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the chicken and sear for 3-4 minutes on each side until golden brown. Transfer the chicken to a plate.
Lower the heat to medium in the same skillet. Add the chopped onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly.
Whisk together the eggs and Greek yogurt until smooth in a separate bowl. Season lightly with salt and pepper.
Return the chicken to the skillet and stir to combine with the onion and garlic. Remove from heat.
Layer half of the sliced zucchini in the bottom of the baking dish. Spread half of the chicken-onion mixture over the zucchini. Pour half of the yogurt-egg mixture evenly on top.
Sprinkle with half of the mozzarella and half of the Parmesan cheese.
Repeat with the remaining zucchini, chicken, yogurt-egg mixture, and finish with the remaining mozzarella and Parmesan.
Cover the dish loosely with foil and bake for 20 minutes.
Remove the foil and bake for another 10-15 minutes until the cheese is melted, bubbly, and golden.
Let it rest for 5 minutes before slicing. Garnish with chopped parsley or basil, if desired. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze portions for later. Let it rest after baking for easier slicing.