High Protein Italian Chicken and Zucchini Bake
Why make this recipe
This High Protein Italian Chicken and Zucchini Bake is perfect for anyone looking to eat healthy without sacrificing flavor. It’s packed with lean protein from chicken and filled with fresh zucchini, making it a nutritious option for dinner. Plus, it’s easy to prepare and takes just one dish to bake, which means less cleanup for you. This recipe is also low in carbs but rich in flavor, making it ideal for many dietary preferences.
How to make High Protein Italian Chicken and Zucchini Bake
Ingredients :
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 2 large zucchinis, sliced into half-moons
- 1 cup sugar-free marinara sauce
- 1.5 cups shredded part-skim mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
Directions :
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the cubed chicken, zucchini slices, olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
- Transfer the mixture into a 9×13 inch baking dish, spreading it in an even layer.
- Pour the marinara sauce evenly over the chicken and vegetables.
- Distribute the mozzarella and Parmesan cheeses over the top of the sauce.
- Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is golden and bubbly.
- Let the dish rest for 5 minutes before serving to allow juices to settle.
How to serve High Protein Italian Chicken and Zucchini Bake
You can serve this dish hot straight out of the oven. It pairs well with a side salad or whole-grain bread for a complete meal. Feel free to drizzle some extra olive oil or sprinkle fresh herbs on top before serving for added flavor.
How to store High Protein Italian Chicken and Zucchini Bake
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat in the oven or microwave until heated through before serving again.
Tips to make High Protein Italian Chicken and Zucchini Bake
- Make sure to cut the chicken and zucchini into uniform sizes for even cooking.
- You can use other vegetables such as bell peppers or broccoli if you prefer.
- For extra flavor, consider adding fresh basil or Italian seasoning to the dish.
Variation
If you want a creamier sauce, consider adding some low-fat cream cheese or ricotta cheese mixed into the marinara sauce. This will give the dish a delicious twist while still being healthy.
FAQs
Can I use frozen chicken or zucchini?
Yes, you can use frozen chicken or zucchini, but make sure to thaw them completely and drain any excess water before baking to avoid a watery dish.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dish ahead of time, cover it, and store it in the refrigerator. Just bake it when you are ready to serve.
What can I serve with this recipe?
This bake goes well with a simple green salad, steamed vegetables, or some whole-grain pasta for a heartier meal.
High Protein Italian Chicken and Zucchini Bake
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the cubed chicken, zucchini slices, olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
- Transfer the mixture into a 9x13 inch baking dish, spreading it in an even layer.
- Pour the marinara sauce evenly over the chicken and vegetables.
- Distribute the mozzarella and Parmesan cheeses over the top of the sauce.
- Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is golden and bubbly.
- Let the dish rest for 5 minutes before serving to allow juices to settle.
