Ingredients
Protein & Vegetables
- 1 lb (454 g) skinless, boneless chicken breast
- 3 small or 2 medium zucchini, sliced (about 3 cups / 360 g)
- 1 cup (30 g) fresh spinach
- 1 cup (150 g) cherry or grape tomatoes, halved
- ½ cup (65 g) sun-dried tomatoes in oil, chopped
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
Seasonings & Oils
- 1 tbsp (15 ml) olive oil
- 1 tsp (1 g) dried oregano leaves
- 1 tsp (1 g) dried basil leaves
- 1 tsp (3 g) garlic powder
- 1 tsp (5 g) salt
- ½ tsp (1 g) black pepper
- ½ tsp (1 g) paprika
- ¼ tsp (0.5 g) red pepper flakes
Cheeses & Garnish
- 1 cup (113 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- ⅛ cup (5 g) chopped fresh parsley (for garnish)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the casserole evenly.
- Combine ingredients: In a 2.5-quart (11×7-inch / 28×18 cm) baking dish, add the chicken breast, sliced zucchini, fresh spinach, cherry or grape tomatoes, chopped sun-dried tomatoes, thinly sliced shallot, minced garlic, and olive oil.
- Add seasonings: Sprinkle dried oregano, dried basil, garlic powder, salt, black pepper, paprika, and red pepper flakes over the ingredients in the baking dish.
- Toss to coat: Thoroughly toss all the ingredients together until everything is evenly coated with the herbs and spices, ensuring every bite is flavorful.
- Top with cheese: Evenly sprinkle shredded mozzarella and grated Parmesan cheeses over the mixture as a delicious cheesy topping.
- Cover and bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes, allowing the chicken to cook through and the vegetables to soften.
- Remove foil and continue baking: Remove the foil and bake uncovered for an additional 10 minutes to let the cheese bubble and the casserole to brown slightly.
- Broil for finishing touch: Set your oven to broil on high and broil the casserole for 1 to 2 minutes. Keep a close eye on it and check every 20 seconds to ensure the cheese turns golden and doesn’t burn.
- Garnish and serve: Once out of the oven, sprinkle freshly chopped parsley over the top for a fresh, vibrant finish. Optionally, add a pinch of oregano and black pepper if desired for extra flavor.
Notes
- You can substitute chicken breast with boneless, skinless chicken thighs for a juicier texture.
- Sun-dried tomatoes packed in oil lend more flavor, but you can use dry-packed and rehydrate if preferred.
- Adjust the amount of red pepper flakes according to your heat preference.
- Serve this casserole with a side of crusty bread or over cooked quinoa for a complete meal.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Broiling
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
