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High Protein Easy Chicken Zucchini Bake

High Protein Easy Chicken Zucchini Bake

High Protein Easy Chicken Zucchini Bake is your new weeknight go-to for a healthy, filling, and incredibly straightforward meal that comes together with minimal fuss. This recipe is a game-changer for busy households looking for nutritious, satisfying dishes without the stress.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 2 medium zucchinis about 1 lb, trimmed and thinly sliced
  • 1 cup shredded cheddar cheese or your favorite melting cheese
  • 1/2 cup plain Greek yogurt full-fat or 2% for creaminess
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • Pinch red pepper flakes Optional: for a little heat

Equipment

  • 9x13 inch baking dish
  • Medium Bowl
  • Small Bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil.
    In a medium bowl, toss the cubed chicken with olive oil, Italian seasoning, garlic powder, salt, and pepper. Ensure each piece of chicken is well-coated.
    Arrange the thinly sliced zucchini in an even layer at the bottom of the prepared baking dish.
    Scatter the seasoned chicken cubes evenly over the zucchini layer.
    In a separate small bowl, whisk together the plain Greek yogurt and grated Parmesan cheese until smooth. This forms the base of your creamy sauce, binding everything together beautifully.
    Gently spoon and spread the Greek yogurt and Parmesan mixture evenly over the chicken and zucchini. Aim for complete coverage to ensure every bite is infused with delicious creaminess.
    Sprinkle the shredded cheddar cheese evenly over the top of the entire dish. This will melt into a golden, bubbly deliciousness.
    Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
    Remove the aluminum foil and bake for an additional 15-20 minutes, or until the chicken is cooked through, the zucchini is tender, and the cheese on top is golden brown and bubbly. You can check the chicken by inserting a fork; juices should run clear.
    Let the High Protein Easy Chicken Zucchini Bake rest for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to serve.
    1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1.5 lbs boneless, skinless chicken breasts or thighs, 2 medium zucchinis, 1/2 cup plain Greek yogurt, 1/4 cup grated Parmesan cheese, 1 cup shredded cheddar cheese, Pinch red pepper flakes

Notes

The entire preparation and baking process takes approximately 40-45 minutes. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven. Can be frozen for up to 2-3 months.