Tuscan Chicken Zucchini Bake (Printable Version)
Savory Tuscan chicken paired with zucchini, fresh herbs, and melted cheeses for a hearty meal.
# Ingredients Required:
→ Poultry
01 -
454 g skinless, boneless chicken breast
→ Vegetables
02 -
3 small or 2 medium zucchini, sliced
03 -
30 g fresh spinach
04 -
150 g cherry or grape tomatoes, halved
05 -
75 g sun-dried tomatoes in oil, chopped
06 -
1 shallot, thinly sliced
07 -
2 cloves garlic, minced
→ Oils & Fats
08 -
15 ml olive oil
→ Herbs & Spices
09 -
1 tsp dried oregano leaves
10 -
1 tsp dried basil leaves
11 -
1 tsp garlic powder
12 -
1 tsp salt
13 -
½ tsp black pepper
14 -
½ tsp paprika
15 -
¼ tsp red pepper flakes
→ Cheeses
16 -
113 g shredded mozzarella cheese
17 -
50 g grated Parmesan cheese
→ Garnish
18 -
2 tbsp chopped fresh parsley
# Guide to Cooking:
01 -
Set oven temperature to 190°C (375°F).
02 -
In a 2.5-quart (28x18 cm) baking dish, place chicken, zucchini, spinach, cherry tomatoes, sun-dried tomatoes, shallot, garlic, olive oil, oregano, basil, garlic powder, salt, black pepper, paprika, and red pepper flakes.
03 -
Toss all components until evenly coated with seasoning.
04 -
Evenly sprinkle shredded mozzarella and grated Parmesan over the mixture.
05 -
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
06 -
Remove the foil and continue baking uncovered for an additional 10 minutes.
07 -
Set oven to broil on high and broil the casserole for 1 to 2 minutes until the cheese turns golden, monitoring every 20 seconds to prevent burning.
08 -
Sprinkle chopped fresh parsley atop before serving. Optionally add a pinch of oregano, black pepper, and red pepper flakes to taste.
# Extra Suggestions:
01 -
Adjust red pepper flakes according to desired spice level.
02 -
For a lower-fat variation, use part-skim mozzarella and drain sun-dried tomatoes thoroughly.
03 -
Ensure chicken reaches an internal temperature of 74°C for safe consumption.