Description
A comforting Chicken Zucchini Bake that combines juicy chicken, vibrant vegetables, and melted cheese for a delightful meal.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cubed
- 2 medium zucchinis, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed chicken and cook until browned on all sides, roughly 5-7 minutes. Remove from heat.
- In a large mixing bowl, combine the sliced zucchinis, diced red and yellow bell peppers, garlic powder, onion powder, oregano, basil, salt, and pepper. Drizzle with the remaining olive oil and toss everything together to coat evenly.
- In your baking dish, arrange half of the vegetable mixture at the bottom. Layer the browned chicken over the veggies, followed by spreading marinara sauce on top. Add the remaining vegetable mixture on top of the chicken and sauce.
- Generously sprinkle mozzarella and parmesan cheese over the entire dish.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 10-15 minutes, until the cheese is golden brown and bubbling.
- Allow it to cool for about 5 minutes before serving.
Notes
Make-ahead tips: Assemble the bake a day in advance and refrigerate. Bake from the fridge, adding a few extra minutes to the cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg