Name: High Protein Chicken Zucchini Bake – Healthy, Flavorful, Low-Calorie Dinner
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; ½ teaspoon garlic powder; ½ teaspoon salt, plus more to taste; Freshly ground black pepper, to taste; 2 medium zucchini, thinly sliced (about 4 cups); 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 2 large eggs; ½ cup plain Greek yogurt; 1 cup shredded low-fat mozzarella cheese, divided; 2 tablespoons grated Parmesan cheese; 1 tablespoon olive oil, plus extra for greasing; Fresh parsley or basil, for garnish (optional)

Ingredients

Scale

1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
2 medium zucchini, thinly sliced (about 4 cups)
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 large eggs
½ cup plain Greek yogurt
1 cup shredded low-fat mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil, plus extra for greasing
Fresh parsley or basil, for garnish (optional)

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Instructions

Preheat oven to 375°F and lightly grease a 9×9-inch baking dish with olive oil.
Combine oregano, smoked paprika, garlic powder, salt, and pepper in a bowl; toss chicken pieces until well coated.
Heat olive oil in a skillet over medium-high heat; sear chicken 3–4 minutes per side until golden, then set aside.
Sauté onion for 3 minutes until softened; add garlic and cook 30 seconds.
Whisk eggs and Greek yogurt in a bowl, season lightly with salt and pepper.
Return chicken to skillet and stir with onion and garlic; remove from heat.
Layer half of zucchini in baking dish; spread half of chicken mixture; pour half of yogurt-egg mixture; sprinkle half of mozzarella and Parmesan.
Repeat layers with remaining zucchini, chicken mixture, yogurt-egg mixture, and cheeses.
Cover loosely with foil and bake 20 minutes; remove foil and bake additional 10–15 minutes until cheese is melted and bubbly.
Let rest 5 minutes, garnish with parsley or basil, and serve warm.

Notes

Can be customized with other vegetables like bell peppers or spinach.
Store leftovers in the refrigerator for up to 3 days.

Author: lina
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Calorie

Nutrition

Serving Size: 1/4 of the recipe
Calories: 290
Sugar: 3 g
Sodium: 450 mg
Fat: 12
Saturated Fat: 4
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 12
Fiber: 2
Protein: 30
Cholesterol: 150