Ingredients

Scale

1lb boneless, skinless chicken breasts
2 medium zucchinis, sliced
1 medium onion, diced
2 cloves garlic, minced
1 cup enchilada sauce (tomato-based, pork-free)
1/2 cup shredded mild cheddar cheese
1/4 cup crumbled cotija cheese
1 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Fresh cilantro, chopped (optional garnish)
Lime wedges (optional garnish)

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Instructions

Preheat oven to 375°F (190°C)
Heat olive oil in a large skillet over medium heat
Sear chicken breasts for 3-4 minutes per side; remove and set aside
Add onions and garlic to the skillet; sauté until softened
Stir in chili powder, cumin, and paprika until fragrant
Return seared chicken to the skillet with onions
Layer zucchini slices over the chicken
Pour enchilada sauce over the zucchini and season with salt and pepper
Top with cheddar and cotija cheeses
Cover with a glass lid or foil and bake for 20 minutes
Uncover and broil for 2 minutes for a golden finish

Notes

Double the recipe for meal prep by using two skillets
Halve ingredients for 2 servings
Use diced poblano peppers for extra texture
Add drained black beans for additional protein
to serve: top with fresh cilantro and lime wedges
Store leftovers refrigerated for up to 3 days

Author: Amelie Harper
Prep Time: 15
Cook Time: 25
Category: High Protein Meals
Method: Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 portion (1/4 of skillet)
Calories: 400
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 5g
Carbohydrates: 20g
Fiber: 3g
Protein: 35g
Cholesterol: 80mg