Ingredients
Scale
- 2 boneless skinless chicken breasts, sliced horizontally into 4 cutlets
- 3 tbsp olive oil
- 1 tsp salt and black pepper, divided
- 1 tsp instant chicken stock, optional
- 2 tbsp garlic powder
- 1 tbsp fresh chopped oregano or 1 tsp dried oregano
- 1 zucchini, thinly sliced
- 2 tomatoes, chopped
- 1/2 onion, chopped
- 1/2 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh parsley, for garnish
Instructions
- Preheat oven to 400ºF (200ºC). Season chicken cutlets with olive oil, garlic powder, oregano, instant chicken stock (optional), salt, and pepper.
- Transfer chicken to a baking dish. Top with onion, zucchini, and tomato; drizzle with olive oil and season with salt and pepper.
- Sprinkle with shredded mozzarella and Parmesan cheese.
- Bake uncovered for about 20 minutes, or until chicken is cooked through. Broil for the last 2–3 minutes if desired.
- Allow to rest 5–10 minutes. Garnish with parsley and serve over rice, couscous, or cauliflower rice.
Notes
- Optional: use instant chicken stock for extra flavor.
- Broiling at the end adds a lightly golden cheese topping.
- Serve over grains or cauliflower rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 504
- Sugar: 2.25 g
- Sodium: 935 mg
- Fat: 32.5 g
- Saturated Fat: 9.9 g
- Unsaturated Fat: 20.33 g
- Trans Fat: 0 g
- Carbohydrates: 13.17 g
- Fiber: 2.91 g
- Protein: 40.1 g
- Cholesterol: 117.6 mg