Description
A comforting Chicken Zucchini Bake combines tender chicken, zucchini, and colorful bell peppers in a rich marinara sauce topped with melty cheese, creating a nostalgic home-cooked dish.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cubed
- 2 medium zucchinis, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the cubed chicken breasts and cook until browned, about 5-7 minutes.
- Remove the chicken from heat and set aside.
- In a large mixing bowl, combine zucchinis, bell peppers, garlic powder, onion powder, oregano, basil, salt, and pepper, and drizzle with the remaining olive oil.
- Toss everything gently to coat the vegetables.
- Layer half of the vegetable mixture in a baking dish.
- Top with the browned chicken and cover with marinara sauce.
- Add the remaining vegetables on top.
- Sprinkle mozzarella and parmesan cheese evenly over the top.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
- Let it cool for 5 minutes before serving.
Notes
Prep ingredients a day in advance for convenience. Customization options include swapping out veggies or proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg