Ingredients
4 boneless skinless chicken breasts, trimmed and seasoned with salt and pepper
1 large zucchini, grated and squeezed dry
1 cup ricotta cheese
1 large egg
2 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
1 1/2 cups shredded Parmesan cheese (freshly grated)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Olive oil, for cooking
Salt and pepper, to taste
Freshly chopped parsley, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken breasts until golden brown and nearly cooked through, 3-4 minutes per side. Transfer to the baking dish.
In a bowl, combine the grated zucchini, ricotta, egg, garlic, lemon zest, minced oregano, salt, pepper, and red pepper flakes (if using). Mix well until the zucchini is evenly coated.
Spoon the ricotta-zucchini mixture over each chicken breast, spreading it out as needed.
Sprinkle Parmesan cheese evenly over the mixture.
Bake for 25-30 minutes, or until the chicken is fully cooked and the top is golden and bubbly. Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
Ensure the zucchini is well-drained to avoid moisture buildup during baking.
Use gluten-free Parmesan if concerned about cross-contamination.
For meal prep, cool before slicing and storing in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 20
- Cook Time: 35
- Category: High Protein Meals
- Method: Baking and Sautéing
- Cuisine: American, Mediterranean
- Diet: High Protein, Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg