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High Protein Chicken Zucchini Bake

High Protein Chicken Zucchini Bake

High Protein Chicken Zucchini Bake is a flavorful and satisfying meal designed for those seeking a nutritious addition to their diet without sacrificing taste. This easy bake is your go-to for a healthy, weeknight dinner that's as fuss-free as it is delicious, making healthy eating achievable and enjoyable.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts cut into 1-inch cubes
  • 3 medium zucchini trimmed and thinly sliced into 1/4-inch rounds
  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 (15-ounce) can diced tomatoes undrained
  • 1 (10.75-ounce) can condensed cream of chicken soup low-sodium
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 cup shredded cheddar cheese (or your favorite cheese blend)
Optional toppings
  • fresh parsley
  • red pepper flakes

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Large bowl
  • Aluminum foil

Method
 

  1. Begin by preheating your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil. This simple step ensures your bake won't stick.
  2. Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
    1 tablespoon olive oil, 1 large onion, 3 cloves garlic
  3. In a large bowl, whisk together the condensed cream of chicken soup and the 1/2 cup of unsweetened almond milk. This forms the creamy base for your bake. Stir in the dried Italian seasoning, salt, and black pepper. Taste and adjust seasoning if necessary; remember, the chicken and vegetables will absorb flavor as they bake.
    1 (10.75-ounce) can condensed cream of chicken soup, 1/2 cup unsweetened almond milk, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Add the cubed chicken breasts to the skillet with the onions and garlic. Cook the chicken for about 5 minutes, stirring, until it's mostly opaque. It doesn't need to be cooked through at this stage as it will finish cooking in the oven. Then, stir in the undrained can of diced tomatoes.
    2 pounds boneless, skinless chicken breasts, 1 large onion, 3 cloves garlic, 1 (15-ounce) can diced tomatoes
  5. Spread half of the thinly sliced zucchini rounds evenly over the bottom of the prepared baking dish. Next, pour half of the chicken and tomato mixture over the zucchini layer. Sprinkle about half of the shredded cheddar cheese over this layer. Repeat with the remaining zucchini, then the remaining chicken and tomato mixture, and finally, top with the rest of the shredded cheddar cheese.
    3 medium zucchini, 2 pounds boneless, skinless chicken breasts, 1 (15-ounce) can diced tomatoes, 1 cup shredded cheddar cheese
  6. Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes. This initial baking time allows the flavors to meld and the chicken to cook through.
  7. After 30 minutes, carefully remove the aluminum foil. Bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the zucchini is tender. If you prefer a browner topping, you can briefly switch the oven to broil for the last 1-2 minutes, watching very carefully to prevent burning.
  8. Once baked, let the High Protein Chicken Zucchini Bake rest for about 5-10 minutes before serving. This allows the bake to set slightly, making it easier to serve and all the flavors to settle. Garnish with fresh parsley or a pinch of red pepper flakes if desired for an extra pop of flavor and color.
    fresh parsley, red pepper flakes

Notes

Storing: Allow to cool completely, transfer to an airtight container. Refrigerator: 3-4 days. Reheating: Microwave (1-2 mins) or oven (300°F/150°C for 15-20 mins covered). Freezing: Cool completely, portion into freezer-safe containers. Freezer: Up to 2-3 months. Thaw overnight in fridge before reheating.