High Protein Chicken Zucchini Bake (Printable)

Golden chicken and crisp zucchini layered with creamy Greek yogurt sauce and melted cheeses for a satisfying high-protein meal.

# 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)

# Steps:

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 the 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 chicken to a plate and set aside.
04 - In the same skillet, reduce heat to medium. Add the chopped onion and sauté for 3 minutes until softened. Add the minced garlic and cook for 30 seconds, stirring constantly.
05 - In a separate bowl, whisk together the eggs and Greek yogurt until smooth. Season lightly with salt and pepper.
06 - Return the 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 bottom of the prepared baking dish. Spread half of the chicken-onion mixture over the zucchini. Pour half of the yogurt-egg mixture evenly on top.
08 - Sprinkle with half of the shredded mozzarella and half of the Parmesan.
09 - Repeat with the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with the remaining mozzarella and Parmesan.
10 - Cover the dish loosely with foil and bake for 20 minutes.
11 - Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.
12 - Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.

# Expert Tips:

01 -
  • It sneaks in vegetables so seamlessly that even picky eaters ask for seconds.
  • The Greek yogurt creates a creamy, tangy base without the guilt of heavy cream.
  • Leftovers taste even better the next day, making meal prep a breeze.
  • You get nearly 50 grams of protein per serving without any chalky shakes or boring grilled chicken.
02 -
  • Do not skip searing the chicken, that golden crust adds depth you cannot get any other way.
  • Slice the zucchini thin and uniform so they cook evenly and do not turn to mush.
  • Let the bake rest after pulling it from the oven, cutting too soon makes it fall apart.
  • Taste and adjust your seasoning at every stage, especially the yogurt mixture.
03 -
  • Use a mandoline to slice the zucchini evenly and save yourself ten minutes of knife work.
  • Let your skillet get really hot before adding the chicken so you get that beautiful golden sear.
  • Grate your own Parmesan instead of using pre-grated, it melts better and tastes sharper.
  • If your Greek yogurt is too thick, whisk in a tablespoon of water to help it spread more easily.
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