High Protein Chicken Zucchini Bake
Why make this recipe
High Protein Chicken Zucchini Bake is a delicious and healthy dish perfect for busy weeknights or meal prep. Packed with lean chicken, nutritious zucchini, and wholesome Greek yogurt, this bake not only satisfies your hunger, but it’s also loaded with protein. Plus, it’s simple to make and is sure to please the whole family!
How to make High Protein Chicken Zucchini Bake
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)
Directions:
- Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish with olive oil.
- In a medium bowl, combine oregano, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Toss chicken pieces in the spice mixture until well coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and sear for 3–4 minutes per side until golden. Transfer to a plate.
- In the same skillet, reduce heat to medium. Add chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly.
- In a separate bowl, whisk together eggs and Greek yogurt until smooth. Season lightly with salt and pepper.
- Return seared chicken to the skillet and stir to combine with onion and garlic mixture. Remove from heat.
- Layer half of the sliced zucchini in the bottom of the prepared 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 shredded mozzarella and half of the Parmesan.
- Repeat with remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with remaining mozzarella and Parmesan.
- Cover the dish loosely with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10–15 minutes until cheese is melted, bubbly, and lightly golden.
- Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.
How to serve High Protein Chicken Zucchini Bake
You can serve this delicious bake warm on its own or with a simple side salad. It’s great as a main dish for dinner and can also be enjoyed as leftovers for lunch the next day.
How to store High Protein Chicken Zucchini Bake
Store any leftovers in an airtight container in the refrigerator. It will last for about 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool completely before freezing.
Tips to make High Protein Chicken Zucchini Bake
- Make sure the zucchini is sliced evenly for uniform cooking.
- Feel free to add other vegetables like bell peppers or spinach for added nutrition.
- If you prefer a spicier dish, add red pepper flakes to the seasoning mix.
Variation
You can swap the chicken for turkey or even tofu for a vegetarian version. Also, try using different types of cheese like cheddar or pepper jack for unique flavors.
FAQs
Can I make this bake ahead of time?
Yes! You can prepare the dish up to the baking step, cover it, and refrigerate. Bake it when you’re ready to eat.
Can I use other vegetables?
Absolutely! Feel free to experiment with other vegetables like bell peppers, spinach, or mushrooms.
Is this recipe gluten-free?
Yes, all the ingredients used in this recipe are gluten-free. Just be sure to check labels if you’re using packaged items.
High Protein Chicken Zucchini Bake
Ingredients
Method
- Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish with olive oil.
- In a medium bowl, combine oregano, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Toss chicken pieces in the spice mixture until well coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and sear for 3–4 minutes per side until golden. Transfer to a plate.
- In the same skillet, reduce heat to medium. Add chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly.
- In a separate bowl, whisk together eggs and Greek yogurt until smooth. Season lightly with salt and pepper.
- Return seared chicken to the skillet and stir to combine with onion and garlic mixture. Remove from heat.
- Layer half of the sliced zucchini in the bottom of the prepared 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 shredded mozzarella and half of the Parmesan.
- Repeat with remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with remaining mozzarella and Parmesan.
- Cover the dish loosely with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10–15 minutes until cheese is melted, bubbly, and lightly golden.
- Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.
