Description
This Chicken Zucchini Bake is a delicious and wholesome dish that combines tender chicken, flavorful herbs, fresh vegetables, and gooey cheese for a satisfying meal. Perfect for a cozy dinner or meal prep, this bake is sure to become a family favorite.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, chopped
- 1/2 small red onion, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup cherry tomatoes, halved
- cooking spray or oil for greasing
Instructions
- Preheat Oven: Preheat oven to 400°F and lightly grease a 9×13-inch baking dish.
- Cook Chicken: In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook for 5–6 minutes until lightly browned but not fully cooked through. Remove from heat.
- Mix Ingredients: In a large mixing bowl, combine chicken, zucchini, bell pepper, red onion, garlic, basil, oregano, salt, and pepper. Stir well to coat everything evenly. Transfer mixture to the prepared baking dish and spread into an even layer. Top with cherry tomatoes, mozzarella, and Parmesan.
- Bake: Bake uncovered for 20–25 minutes until chicken is fully cooked and cheese is melted and bubbly. Broil for 2–3 minutes for a golden, crisp top. Let rest for 5 minutes before serving.
Notes
- Swap zucchini for yellow squash or add cooked quinoa for a more filling bake.
- This dish is great for meal prep and reheats well.
- You can also use rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 4g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
