Description
A simple yet elegant dish that combines tender chicken and zucchini, enriched with spices and topped with melted cheese.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced thinly
- 1 medium onion, diced
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil (extra virgin preferred)
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese (freshly shredded recommended)
- ¼ cup grated Parmesan cheese
- Fresh basil, finely chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Incorporate the minced garlic, cooking until fragrant, about 30 seconds.
- Add the chicken pieces to the skillet, seasoning with salt, pepper, oregano, and smoked paprika. Sauté until the chicken is golden brown and cooked through, about 7-8 minutes.
- In a greased baking dish, create an even layer of the sautéed chicken mixture. Top it with thinly sliced zucchini, arranging it artfully for presentation.
- Pour the chicken broth evenly over the layered ingredients.
- Generously sprinkle mozzarella and Parmesan cheese over the zucchini and chicken.
- Transfer to the oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven, let rest for a few minutes, and sprinkle with fresh basil before serving.
Notes
For added depth, consider marinating the chicken beforehand. Experiment with different cheeses for unique flavor variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg