Ingredients:
2 boneless, skinless chicken breasts, sliced horizontally to make 4 cutlets
3 tablespoons olive oil
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 teaspoon instant chicken stock (optional)
2 tablespoons garlic powder
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
1 zucchini, thinly sliced
2 tomatoes, chopped
1/2 onion, chopped
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, for garnish
Directions:
Preheat your oven to 400ºF (200ºC). Add the four chicken breast cutlets to a shallow plate and season with olive oil, garlic
powder, oregano, instant chicken stock (if using), salt, and pepper.
Transfer the chicken breast to a baking dish and top with chopped onion, sliced zucchini, and chopped tomato. Sprinkle the
veggies with remaining salt and pepper, and drizzle with a bit of olive oil.
Top the chicken breast and vegetables with shredded mozzarella and grated Parmesan cheese.
Transfer the baking dish to the oven and bake uncovered for about 20 minutes, or until the chicken is cooked through. Broil
for the last 2-3 minutes if you prefer a golden-brown top.
Remove the chicken casserole from the oven and let it rest for 5 to 10 minutes before serving. Serve the Mediterranean
chicken zucchini bake over cauliflower rice, rice, or couscous. Enjoy! 
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 350 kcal per serving | Servings: 4 servings