Description
A sophisticated yet simple dish featuring tender chicken, zucchini, and a golden, savory crust that balances lean protein and fresh vegetables.
Ingredients
Scale
- 1.5 lb (700 g) boneless skinless chicken breasts, cut into 1-inch cubes
- 3 medium zucchini, sliced into 1/4-inch rounds
- 1 small yellow onion, finely sliced
- 2 cloves garlic, minced
- 1 cup plain Greek yogurt
- 1 large egg
- 2 tsp Dijon mustard
- Zest and juice of 1 lemon
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil for sautéing
- 1/2 cup grated Parmesan
- 1/2 cup part-skim shredded mozzarella
- 1/3 cup panko or finely ground almonds
- 2 tbsp fresh parsley, finely chopped
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Season chicken lightly with salt and pepper. Sear chicken in batches until golden brown on the edges but not fully cooked, about 2–3 minutes per side. Transfer to a plate.
- In the same skillet, lower heat to medium and add onion and garlic. Sauté until translucent, about 3 minutes.
- Add sliced zucchini and sauté 2–3 minutes until just tender and still bright green; season with a pinch of salt.
- Whisk the Greek yogurt, egg, Dijon, lemon zest and juice, and remaining salt and pepper until smooth.
- Combine the seared chicken, sautéed vegetables, and yogurt mixture in the baking dish. Stir gently to coat.
- Mix the Parmesan, mozzarella, and panko (or ground almonds). Evenly scatter the topping over the casserole.
- Bake for 18–22 minutes, until the topping is golden and the internal temperature of the chicken reaches 165°F (74°C).
- Remove from the oven and let rest for 5 minutes. Sprinkle with chopped parsley and lemon zest before serving.
Notes
Let cool for 20–30 minutes before covering to avoid steam buildup. Can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 160mg