High Protein Chicken Zucchini Bake

Why make this recipe

High Protein Chicken Zucchini Bake is a nutritious and delicious meal that’s perfect for anyone looking to eat healthier. It’s packed with protein from the chicken and Greek yogurt, while the zucchini adds vital vitamins and minerals. This recipe is easy to prepare, making it great for weeknight dinners or meal prep. Plus, it’s also flavorful, thanks to the spices and cheesy topping.

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:

1. Preheat your oven to 375°F. Lightly grease a 9×9-inch baking dish with olive oil.
2. In a medium bowl, combine oregano, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Toss the chicken pieces in the spice mixture until they are well coated.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 3–4 minutes on each side until golden. Then, transfer the chicken to a plate.
4. In the same skillet, reduce the heat to medium. Add the chopped onion and sauté for 3 minutes until softened. Then, add minced garlic and cook for an additional 30 seconds, stirring constantly.
5. In a separate bowl, whisk together the eggs and Greek yogurt until smooth. Season lightly with salt and pepper.
6. Return the seared chicken to the skillet and stir to combine it with the onion and garlic mixture. Remove the skillet from heat.
7. 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.
8. Sprinkle with half of the shredded mozzarella and half of the Parmesan.
9. Repeat this process with the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with the remaining mozzarella and Parmesan.
10. Cover the dish loosely with foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and lightly golden.
12. 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 bake warm, either as a standalone meal or with a fresh salad on the side. It makes for a hearty dish that everyone will enjoy. Leftovers can be stored for later, making it a great option for meal prep.

How to store High Protein Chicken Zucchini Bake

To store leftovers, let the bake cool completely. Then, place it in an airtight container and refrigerate for up to three days. It’s also freezer-friendly; just wrap it tightly in plastic wrap and foil, and it will keep in the freezer for up to three months.

Tips to make High Protein Chicken Zucchini Bake

• You can add more vegetables like bell peppers or spinach for extra nutrition.
• If you want a little spice, consider adding crushed red pepper flakes to the spice mix.
• Feel free to substitute with different types of cheese depending on your preference.

Variation (if any)

You can swap the chicken with ground turkey or cooked quinoa for a vegetarian option. Adjust the cooking times accordingly for the different ingredients.

FAQs

1. Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work well in this recipe too. Just adjust the cooking time as thighs may take a little longer to cook.

2. Is it okay to use frozen zucchini?
Yes, you can use frozen zucchini, but make sure to thaw and drain the excess moisture before adding it to the dish.

3. Can I make this dish ahead of time?
Absolutely! You can prepare the entire recipe ahead of time, cover it, and refrigerate it overnight. Just bake it right before serving.

High Protein Chicken Zucchini Bake

A nutritious and delicious meal packed with protein from chicken and Greek yogurt, complemented by zucchini and spices, perfect for weeknight dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Healthy

Calories: 350

Ingredients Method Notes

Ingredients

  

Chicken and Seasoning

• 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
• to taste freshly ground black pepper

Vegetables and Other Ingredients

• 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
• to taste fresh parsley or basil for garnish (optional)

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with olive oil.
2. In a medium bowl, combine oregano, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Toss the chicken pieces in the spice mixture until they are well coated.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes on each side until golden. Transfer the chicken to a plate.
4. In the same skillet, reduce the heat to medium. Add the chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for an additional 30 seconds, stirring constantly.
5. In a separate bowl, whisk together the eggs and Greek yogurt until smooth. Season lightly with salt and pepper.

Assembly and Baking

1. Return the seared chicken to the skillet and stir to combine with the onion and garlic mixture. Remove the skillet from heat.
2. 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.
3. Sprinkle with half of the shredded mozzarella and half of the Parmesan.
4. Repeat this process with the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with the remaining mozzarella and Parmesan.
5. Cover the dish loosely with foil and bake for 20 minutes.
6. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly golden.
7. Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.

Notes

You can serve this bake warm, either as a standalone meal or with a fresh salad on the side. Leftovers can be stored for later, making it a great option for meal prep. To store leftovers, let the bake cool completely, then place it in an airtight container and refrigerate for up to three days. It’s also freezer-friendly; just wrap it tightly in plastic wrap and foil, and it will keep in the freezer for up to three months. You can add more vegetables like bell peppers or spinach, and feel free to substitute with different types of cheese.