Description
This Mediterranean baked chicken breast and zucchini is a great meal for those busy weeknights. The chicken bake is easy to put together and can be on the table in just 30 minutes!
Ingredients
Scale
- 2 boneless skinless chicken breasts, sliced horizontally to make 4 cutlets
- 3 tablespoons olive oil
- 1 teaspoon salt and black pepper, divided
- 1 teaspoon instant chicken stock, optional
- 2 tablespoons garlic powder
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 zucchini, thinly sliced
- 2 tomatoes, chopped
- 1/2 onion, chopped
- 1/2 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, for garnish
Instructions
- Preheat your oven to 400ºF (200ºC). Add the four chicken breast cutlets to a shallow plate and season with olive oil, garlic powder, oregano, instant chicken stock, salt, and pepper.
- Transfer the chicken breast to a baking dish and top with onion, sliced zucchini, and tomato. Sprinkle the veggies with salt and pepper and a drizzle of olive oil.
- Top the chicken breast and vegetables with shredded Parmesan and mozzarella cheese.
- Transfer the baking dish to the oven and bake uncovered for about 20 minutes or until the chicken is done. Broil for the last 2-3 minutes if you like.
- Remove the chicken casserole from the oven and allow it to rest for 5 to 10 minutes before serving. Serve the Mediterranean chicken zucchini bake over cauliflower rice, rice, or couscous. Enjoy! ❤️
Notes
- This dish is low-carb, keto-friendly, and gluten-free.
- Great for using up leftover chicken and vegetables.
Nutrition
- Serving Size: about 1 cutlet with veggies
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg