A light yet comforting dish with juicy baked chicken, tender zucchini, sweet tomatoes, and melty cheese—perfect for a healthy weeknight dinner.
🛒 Ingredients (Serves 3–4)
- 2 large chicken breasts (or 3–4 small), sliced or pounded thin
- 2 medium zucchinis, sliced
- 1½ cups cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt & black pepper to taste
- ¾–1 cup shredded mozzarella (or a mix of mozzarella + parmesan)
- Fresh basil or parsley (for garnish)
👩🍳 Instructions
- Preheat oven
Set to 190°C (375°F). - Prep the base
In a baking dish, toss zucchini, tomatoes, garlic, olive oil, salt, pepper, and Italian seasoning. - Add chicken
Place chicken pieces on top of the veggies. Season lightly. - Bake
Cook uncovered for 25–30 minutes until chicken is almost done. - Add cheese & melt
Sprinkle cheese evenly over the top and bake another 5–10 minutes until bubbly and golden. - Finish & serve
Garnish with fresh herbs and serve hot.
🌿 Anti-Inflammatory Touch
- Add turmeric + black pepper to seasoning
- Use extra virgin olive oil
- Include fresh basil, oregano, or thyme
- Add a few slices of red bell pepper for extra antioxidants
💡 Tips
- Slice zucchini evenly to avoid sogginess
- Broil for 2–3 minutes at the end for a golden top
- Use chicken thighs for extra juiciness
🥗 Nutrition (Approx. per serving)
- Calories: ~300–380
- Protein: ~30g
- Low carb & gluten-free
🧮 WW Points (Estimated)
- With cheese: ~4–6 points per serving
- Light cheese or reduced fat: ~3–4 points
🔄 Variations
- Add spinach or mushrooms
- Make it keto by increasing cheese and olive oil
- Turn into a casserole by layering with cooked pasta or rice