Description
A simple, satisfying dish balancing lean chicken, fresh vegetables, and melty cheese for a low-carb, protein-packed meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 medium zucchinis
- 1 cup cherry tomatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with oil. Slice zucchinis into thin rounds and arrange in the dish. Cut chicken into bite-sized pieces, seasoning with garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook seasoned chicken until browned (about 5–7 minutes), then add cherry tomatoes and cook for another 2–3 minutes.
- In a small bowl, mix Greek yogurt with a pinch of salt and pepper. Spread evenly over zucchini slices in the baking dish.
- Layer cooked chicken and cherry tomatoes on top of the yogurt-covered zucchini, then sprinkle mozzarella cheese over the dish. Bake for 25–30 minutes until cheese is melted and bubbly. Garnish with fresh basil before serving.
Notes
Store in an airtight container for up to 3-4 days in the refrigerator. Freeze in portioned containers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 46g
- Cholesterol: 85mg