Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 medium zucchini, thinly sliced (about 4 cups)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- ½ cup plain Greek yogurt
- 1 cup shredded low-fat mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil, plus extra for greasing
- Fresh parsley or basil, for garnish (optional)
Instructions
- Preheat oven to 375°F and grease a 9×9-inch baking dish with olive oil.
- Combine oregano, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Toss chicken in the spice mixture.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
- Sauté chopped onion 3 minutes until softened. Add minced garlic and cook 30 seconds.
- Whisk eggs and Greek yogurt in a bowl; season lightly with salt and pepper.
- Return chicken to skillet and mix with onion and garlic.
- Layer half of zucchini in the baking dish. Spread half of chicken mixture and half of yogurt-egg mixture on top. Sprinkle with half of mozzarella and Parmesan.
- Repeat with remaining zucchini, chicken mixture, yogurt-egg mix, and top with remaining cheeses.
- Cover loosely with foil and bake 20 minutes. Remove foil and bake 10–15 minutes until cheese is melted and golden.
- Let rest 5 minutes, garnish with parsley or basil if desired, and serve warm.
Notes
- Can customize with other vegetables like bell peppers or spinach.
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Calorie