Protein-Packed Easy Chicken Zucchini Bake (Print Version)
Easy Chicken Zucchini Bake is a protein-packed, healthy weeknight meal. Simple ingredients come together for a flavorful, satisfying dish the whole family will love.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Diabetic-Friendly, Gluten-Free, Low-Calorie, Low-Fat
# Ingredients:
→ The Protein Powerhouse
01 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
1 tbsp olive oil
03 -
1/2 tsp garlic powder
04 -
1/2 tsp onion powder
05 -
1/4 tsp smoked paprika
06 -
Salt and black pepper to taste
→ Garden Fresh Goodness
07 -
3 medium zucchini (about 1 1/2 lbs), sliced into 1/2-inch rounds
08 -
1/2 cup chopped yellow onion
09 -
2 cloves garlic, minced
→ Creamy & Cheesy Embrace
10 -
1 (14.5 oz) can diced tomatoes, undrained
11 -
1/2 cup low-sodium chicken broth
12 -
1/4 cup plain Greek yogurt (non-fat or 2%)
13 -
1 tsp dried Italian seasoning
14 -
1 cup shredded part-skim mozzarella cheese
15 -
1/4 cup grated Parmesan cheese
→ Finishing Flourish
16 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Cut 1 1/2 lbs boneless, skinless chicken breasts into 1-inch cubes. In a medium bowl, toss the chicken with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, salt, and black pepper. This prepares the protein for your Protein-Packed Easy Chicken Zucchini Bake.
02 -
In a large oven-safe skillet or Dutch oven, heat a drizzle of olive oil over medium heat. Add 1/2 cup chopped yellow onion and cook for 3-4 minutes until softened. Stir in 2 cloves minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
03 -
Add 1 (14.5 oz) can diced tomatoes (undrained), 1/2 cup low-sodium chicken broth, 1/4 cup plain Greek yogurt, and 1 tsp dried Italian seasoning to the skillet. Bring the mixture to a gentle simmer, stirring well to combine all ingredients into a rich, flavorful base for your bake.
04 -
Stir the seasoned chicken cubes and 3 medium zucchini, sliced into 1/2-inch rounds, into the sauce in the skillet. Ensure everything is well coated. If your skillet is not oven-safe, transfer the entire mixture to a 9x13 inch baking dish at this point.
05 -
Cover the skillet or baking dish with a lid or aluminum foil. Bake for 20 minutes. This initial baking period allows the chicken to cook through and the zucchini to tenderize, creating a delicious foundation for the cheesy topping of your Protein-Packed Easy Chicken Zucchini Bake.
06 -
Remove the lid or foil from the skillet/baking dish. Sprinkle 1 cup shredded part-skim mozzarella cheese and 1/4 cup grated Parmesan cheese evenly over the top. Return to the oven, uncovered, and bake for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
07 -
Let the Protein-Packed Easy Chicken Zucchini Bake rest for 5 minutes before serving. Garnish generously with 2 tbsp fresh chopped parsley. This brief rest allows the flavors to meld beautifully and the sauce to thicken slightly for optimal enjoyment.
# Notes:
01 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
02 -
Feel free to substitute chicken breast with boneless, skinless chicken thighs for a slightly richer flavor, or add other vegetables like bell peppers or spinach.
03 -
Serve this bake with a side of quinoa, brown rice, or a simple green salad for a complete and balanced meal.
04 -
For a touch of heat, add a pinch of red pepper flakes to the sauce when you add the diced tomatoes.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large skillet
03 -
cutting board
04 -
sharp knife
05 -
measuring cups
06 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 488 kcal
Total Fat: 16 g
Total Carbohydrate: 14 g
Protein: 69 g