Ingredients
- 2 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 can (14.5 oz) diced tomatoes (or equivalent fresh)
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Preheat the oven to 180 °C (350 °F).
- Season chicken breasts with salt, pepper, and Italian seasoning.
- In a skillet, heat olive oil over medium heat and cook chicken until browned on both sides, about 3–4 minutes per side. Remove and set aside.
- In the same skillet, sauté garlic and onion until fragrant and soft.
- Add sliced zucchini and cook for a few minutes until it begins to soften.
- Stir in diced tomatoes, additional Italian seasoning, salt, and pepper. Simmer for 2–3 minutes.
- Transfer the veggie mixture to a baking dish and nestle the seared chicken on top.
- Sprinkle mozzarella and Parmesan evenly over the chicken and veggies.
- Bake uncovered for 20–25 minutes, or until the chicken reaches 74 °C (165 °F) and the cheese is golden and bubbly.
- Garnish with fresh basil or parsley before serving.
Notes
- Use chicken thighs instead of breasts for a juicier alternative.
- Try adding mushrooms, bell peppers, or spinach for more vegetables.
- Can be prepped a day ahead and baked fresh before serving.
- Freezes well for up to 2 months; reheat in oven or microwave.
- Make it dairy-free with vegan cheese substitutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
