Loaded  Zucchini Chicken Bake

Loaded  Zucchini Chicken Bake

 Ingredients

• 2 medium zucchini, sliced
• 2 chicken breasts (cubed or thinly sliced)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 1/2 cup olives (black or green), sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup shredded mozzarella (optional for extra cheesiness)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp chili flakes (optional)
• Salt & black pepper (to taste)
• Fresh parsley (for garnish)

 Instructions

1. Preheat Oven
   Preheat to 200°C (400°F).
2. Prepare Chicken
   In a bowl, mix chicken with olive oil, garlic, oregano, paprika, salt, and pepper.
3. Assemble Veggies
   In a baking dish, layer zucchini, tomatoes, onion, and olives.
4. Add Chicken
   Spread seasoned chicken evenly over the veggies.
5. Bake (First Round)
   Bake uncovered for 20–25 minutes until chicken is nearly cooked.
6. Add Cheese
   Sprinkle feta and mozzarella on top.
7. Bake Again
   Return to oven for another 10–15 minutes until cheese is melted and slightly golden.
8. Garnish & Serve
   Top with fresh parsley and serve hot.

 Q & A

Q1: Can I use chicken thighs instead of breast?
Yes! Thighs are juicier and add more flavor.

Q2: Is this low-carb?
Yes, it’s naturally low-carb and keto-friendly.

Q3: Can I make it dairy-free?
Skip the cheese or use dairy-free alternatives.

Q4: What can I serve with it?
Serve with rice, quinoa, or crusty bread.

Q5: Can I meal prep this?
Absolutely! It stores well in the fridge for 3–4 days.