Cooked - Mediterranean Chicken Zucchini Bake

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Mediterranean Chicken Zucchini Bake

4.0

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

½ onion, chopped

½ cup shredded mozzarella

½ cup grated Parmesan cheese

1 tablespoon fresh parsley, for garnish

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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!

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Created 64 weeks ago

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