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High Protein Italian Chicken and Zucchini Bake

A nutritious and flavorful dish featuring lean chicken, fresh zucchini, and a rich marinara sauce, all baked to perfection in one dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 large zucchini, 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
Seasonings
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon ground black pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine the cubed chicken, zucchini slices, olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
  3. Transfer the mixture into a 9x13 inch baking dish, spreading it in an even layer.
  4. Pour the marinara sauce evenly over the chicken and vegetables.
  5. Distribute the mozzarella and Parmesan cheeses over the top of the sauce.
Baking
  1. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is golden and bubbly.
  2. Let the dish rest for 5 minutes before serving to allow juices to settle.

Notes

Make sure to cut the chicken and zucchini into uniform sizes for even cooking. Store any leftovers in an airtight container in the refrigerator for up to 3 days.