High Protein Chicken Zucchini Bake (Printable)

Golden chicken and zucchini layers with Greek yogurt and melted cheese. High protein, low carb comfort food.

# 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 - ½ teaspoon garlic powder
05 - ½ 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 - ½ 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)

# Directions:

01 - Preheat the 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, ½ 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 the seasoned chicken and sear for 3 to 4 minutes per side until golden. Remove to a plate.
04 - In the same skillet, 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 the onion and garlic mixture. Remove from heat.
07 - Layer half of the sliced zucchini in the prepared baking dish. Spread half of the chicken-onion mixture over the zucchini. Pour half of the yogurt-egg mixture evenly on top. Sprinkle with half of the mozzarella and half of the Parmesan.
08 - Repeat layering with remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with remaining mozzarella and Parmesan.
09 - Cover the dish loosely with aluminum foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.
11 - Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.

# Expert Advice:

01 -
  • It delivers nearly 50 grams of protein per serving without feeling heavy or boring.
  • The creamy yogurt and egg blend keeps everything moist and rich without loading up on cream or butter.
  • Leftovers taste even better the next day, making meal prep a breeze.
  • You can customize the spice level, veggies, and cheese to match whatever youre craving.
02 -
  • Dont skip searing the chicken, the golden crust adds so much flavor and prevents the meat from turning rubbery in the oven.
  • Slice the zucchini as thin and even as possible so they cook at the same rate and dont release too much water.
  • Let the dish rest for the full 5 minutes or the creamy layers will run all over the plate instead of holding their shape.
  • If your yogurt is very thick, whisk in a tablespoon of water or milk to loosen it up before mixing with the eggs.
03 -
  • Use a mandoline to slice the zucchini paper-thin and uniform, it cooks faster and looks more elegant.
  • Let the seared chicken rest on a plate while you cook the aromatics, the residual heat keeps it juicy without overcooking.
  • If you want a crispier top, switch the oven to broil for the last 2 minutes and watch it closely so the cheese doesnt burn.
  • Make a double batch and freeze half unbaked, then bake straight from frozen at 350°F for 50 to 60 minutes covered, then uncovered for the last 15.
Go Back