High Protein Chicken Zucchini Bake (Print Version)

Tender chicken and zucchini layered in a creamy yogurt-egg blend with melted mozzarella and Parmesan for a hearty, protein-packed meal.

# What You Need:

→ Chicken & Seasoning

01 - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 teaspoon dried oregano
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt, plus more to taste
06 - Freshly ground black pepper to taste

→ Vegetables

07 - 2 medium zucchini, thinly sliced (about 4 cups)
08 - 1 small yellow onion, finely chopped
09 - 2 cloves garlic, minced

→ Dairy & Eggs

10 - 2 large eggs
11 - 1/2 cup plain Greek yogurt
12 - 1 cup shredded low-fat mozzarella cheese, divided
13 - 2 tablespoons grated Parmesan cheese

→ Other

14 - 1 tablespoon olive oil, plus extra for greasing
15 - Fresh parsley or basil for garnish (optional)

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish with olive oil.
02 - In a medium bowl, combine oregano, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper. Toss chicken pieces in the spice mixture until well coated.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and sear for 3-4 minutes per side until golden. Transfer to a plate.
04 - Reduce heat to medium. Add chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly.
05 - In a separate bowl, whisk together eggs and Greek yogurt until smooth. Season lightly with salt and pepper.
06 - Return seared chicken to the skillet and stir to combine with onion and garlic mixture. Remove from heat.
07 - Layer half of the sliced zucchini in the bottom of the baking dish. Spread half of the chicken-onion mixture over zucchini. Pour half of the yogurt-egg mixture evenly on top.
08 - Sprinkle with half of the shredded mozzarella and half of the Parmesan.
09 - Repeat with remaining zucchini slices, chicken mixture, yogurt-egg mix. Finish with remaining mozzarella and Parmesan.
10 - Cover dish loosely with foil and bake for 20 minutes. Remove foil and bake additional 10-15 minutes until cheese is melted, bubbly, and lightly golden.
11 - Let bake rest for 5 minutes before slicing. Garnish with fresh parsley or basil if desired. Serve warm.

# Expert Advice:

01 -
  • The Greek yogurt and egg blend creates a creamy binder that keeps the chicken moist and adds bonus protein without cream or flour.
  • It reheats beautifully for lunch the next day, tasting just as good cold or warmed up in minutes.
  • Layering everything in one dish means fewer pans to scrub and more time to relax after dinner.
  • The smoked paprika gives a subtle depth that makes it taste more complex than the effort required.
02 -
  • Pat the zucchini slices dry with a paper towel if theyre very fresh; excess moisture can make the bake watery instead of creamy.
  • Dont skip the searing step for the chicken; that golden crust adds flavor and keeps the meat from becoming rubbery.
  • Let the bake rest for the full 5 minutes after baking, or the layers will be soupy when you cut into them.
03 -
  • Use a mandoline to slice the zucchini uniformly; even slices cook at the same rate and look prettier in the final dish.
  • If your skillet is small, sear the chicken in two batches so each piece gets a proper crust instead of steaming.
  • Tent the foil loosely over the dish during the first 20 minutes; if it touches the cheese, it will stick and pull off the topping when you remove it.
  • Let the yogurt and eggs come to room temperature before whisking; cold ingredients can clump and wont blend as smoothly.
Go Back