Golden chicken, crisp zucchini, creamy Greek yogurt, eggs, and gooey mozzarella create a satisfying, high-protein baked dish.
# What You'll 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 extra 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)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish with olive oil.
02 - Combine oregano, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper in a medium bowl. Toss chicken pieces until thoroughly 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 brown. Remove chicken to a plate and set aside.
04 - Reduce skillet heat to medium. Add chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly.
05 - Whisk together eggs and Greek yogurt in a separate bowl until smooth. Season lightly with salt and pepper.
06 - Return seared chicken to the skillet. Stir to combine with onion and garlic mixture. Remove from heat.
07 - Layer half the sliced zucchini in the prepared baking dish. Spread half the chicken-onion mixture over zucchini. Pour half the yogurt-egg mixture evenly on top. Sprinkle with half the shredded mozzarella and half the Parmesan.
08 - Repeat with remaining zucchini slices, chicken mixture, and yogurt-egg mixture. Finish with remaining mozzarella and Parmesan cheese.
09 - Cover dish loosely with aluminum foil. Bake for 20 minutes.
10 - Remove foil and bake an additional 10-15 minutes until cheese is melted, bubbly, and lightly golden.
11 - Let bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.
