Description
Tender chicken mingles with nutty quinoa and crisp zucchini slices beneath mozzarella and Parmesan, baking into a warm, cheesy melody. Creamy Greek yogurt and herbs add tangy depth. Perfect for meal prep.
Ingredients
- 2 medium zucchinis, sliced
- 1 pound boneless, skinless chicken breast, diced
- 1 cup shredded mozzarella cheese
- 1 cup cooked quinoa
- 1/2 cup Greek yogurt
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine diced chicken, cooked quinoa, Greek yogurt, garlic, oregano, basil, salt, and pepper. Mix well.
- In a greased baking dish, layer half of the zucchini slices, drizzle with olive oil, and season.
- Spread chicken mixture evenly over zucchini.
- Add remaining zucchini slices on top, covering the chicken.
- Sprinkle mozzarella and Parmesan cheese evenly over zucchini, drizzle with olive oil.
- Cover with foil and bake 25 minutes.
- Remove foil and bake 10–15 more minutes until cheese is golden and bubbly.
- Cool a few minutes, garnish with parsley if desired, and serve.
Notes
- Make ahead and store in the fridge up to 3 days.
- Substitute chicken with ground turkey or beef.
- Add bell peppers or mushrooms for extra nutrition.
- High-protein, perfect for post-workout meals.
- Leftovers can be frozen and reheated for quick meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American