Servings: 4
Total Time: 45 minutes
Ingredients
Main Casserole:
- 1 lb skinless, boneless chicken breast
- 3 small or 2 medium zucchini sliced, (about 3 cups)
- 1 cup fresh spinach
- 1 cup cherry or grape tomatoes halved
- ½ cup sun-dried tomatoes in oil chopped
- 1 shallot thinly sliced
- 2 cloves garlic minced
- 1 tbsp (15 ml) olive oil
Seasoning:
- 1 tsp dried oregano leaves
- 1 tsp dried basil leaves
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp red pepper flakes
Topping:
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ⅛ cup chopped fresh pasley for garnish
Instructions
- Preheat the oven to 375°F
- Add the chicken, zucchini, spinach, tomatoes, sun-dried tomatoes, shallot, garlic, olive oil, oregano, basil, garlic powder, salt, black pepper, paprika, and red pepper flakes to a 2.5-quart (11×7-inch baking dish).
- Toss everything together until well coated in the seasonings.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Cover the baking dish with aluminum foil and bake for 20 minutes
- Remove the foil and bake uncovered for another 10 minutes.
- Broil on high for 1 to 2 minutes, watching closely, until the cheese is golden. Check every 20 seconds to avoid burning.
- Sprinkle parsley over the top before serving.
- Optional: Add a pinch of oregano, black pepper, and red pepper flakes for extra seasoning.
Notes
- Use oil-packed sun-dried tomatoes for the best flavor and texture.
- If using boneless chicken thighs, trim the fat and cube the same way.
- This recipe is naturally low in carbs and doesn’t need pasta or rice to feel complete.
- For a make-ahead option, assemble up to the cheese layer and refrigerate until ready to bake. Add a few minutes to baking time if starting cold.