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Description
A hearty and nutritious chicken zucchini bake, perfect for a weeknight dinner or meal prep.
Ingredients
- 2 pieces Chicken Breasts (or turkey/tofu)
- 2 medium Zucchinis (or yellow squash/eggplant)
- 1 cup Bell Peppers (Red & Yellow)
- 1 cup Mozzarella Cheese (dairy-free option available)
- 1/2 cup Parmesan Cheese (optional or use nutritional yeast for vegan)
- 1 teaspoon Garlic Powder (or fresh garlic)
- 1 teaspoon Onion Powder (or fresh onions)
- 1 teaspoon Dried Oregano (or Italian seasoning)
- 1 teaspoon Dried Basil (or fresh basil)
- Salt & Black Pepper (to taste)
- 2 tablespoons Olive Oil (or avocado oil)
- 1 cup Marinara Sauce (homemade or store-bought)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the chicken breasts into bite-sized pieces.
- Chop the zucchinis and bell peppers into small chunks.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until it’s no longer pink, about 5-7 minutes.
- Add the chopped zucchinis and bell peppers to the skillet. Continue to cook for an additional 5 minutes until the vegetables soften.
- Stir in the garlic powder, onion powder, oregano, basil, salt, and pepper. Mix well.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Layer the chicken and vegetable mixture on top.
- Pour the remaining marinara sauce over the top and sprinkle with mozzarella and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Feel free to customize the vegetables and add quinoa or rice if desired. Can be made vegetarian by using chickpeas or lentils.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American