High Protein Chicken Zucchini Bake
Why make this recipe
High Protein Chicken Zucchini Bake is a wonderful dish for those looking to enjoy a hearty meal while keeping it healthy. It’s packed with protein from the chicken and Greek yogurt, making it perfect for anyone looking to build muscle or simply eat a balanced meal. Plus, the zucchini adds extra vitamins and nutrients, while the cheese provides a delicious flavor. This dish is great for family dinners, meal prep, or even a quick weeknight dinner.
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 the 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
Serve the High Protein Chicken Zucchini Bake warm, fresh out of the oven. It pairs well with a simple salad or steamed vegetables for a complete meal. You can also drizzle a little extra olive oil or add a sprinkle of fresh herbs on top for extra flavor.
How to store High Protein Chicken Zucchini Bake
To store any leftovers, let the dish cool to room temperature, then cover it with plastic wrap or aluminum foil, or transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. To reheat, place it in the oven at 350°F for about 15-20 minutes until warmed through.
Tips to make High Protein Chicken Zucchini Bake
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Try using different spices or herbs to customize the flavor to your liking.
- If you want to add more veggies, consider adding bell peppers or spinach for extra nutrients.
Variation
You can easily substitute the chicken with ground turkey or add more cheese if you prefer a cheesier dish. For a vegetarian option, use chickpeas or lentils instead of chicken.
FAQs
Can I use a different type of cheese?
Yes, feel free to use any cheese you prefer, like cheddar or a dairy-free option.
Can I freeze this dish?
Yes, you can freeze the unbaked dish. Just cover it tightly and freeze for up to 3 months. Thaw in the fridge before baking.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it does not contain any wheat or gluten products.
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 the 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.
