Can I use chicken thighs instead of chicken breast?

Absolutely. Chicken thighs will be a little richer and juicier. Just dice them the same way and bake as directed.

Can I swap quinoa for something else?

Yes! Cooked brown rice, cauliflower rice (for lower carbs), or even couscous can work. Quinoa keeps this High Protein Chicken Zucchini Bake extra hearty, though.

How do I store leftovers?

Yes! Cooked brown rice, cauliflower rice (for lower carbs), or even couscous can work. Quinoa keeps this High Protein Chicken Zucchini Bake extra hearty, though.

You can. Freeze individual portions for easy lunches. Thaw overnight in the fridge and reheat until hot. (The zucchini may soften a bit more, but the flavor stays great.)

How do I reheat it without drying it out?

Microwave with a damp paper towel over the top, or reheat in the oven at 350°F covered with foil until warmed through.

1 Powerful High Protein Chicken Zucchini Bake Fix

Description

This High Protein Chicken Zucchini Bake is a cozy, cheesy, and filling dinner made with tender chicken, zucchini, quinoa, and melty cheese. Perfect for busy weeknights, meal prep, or when you want comfort food that actually keeps you full.

Ingredients

Scale

2 medium zucchinis, sliced into thin rounds
1 pound boneless, skinless chicken breast, diced
1 cup cooked quinoa
1 cup shredded mozzarella cheese
1/2 cup Greek yogurt
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Olive oil, for greasing and drizzling
Fresh parsley, chopped (optional, for garnish)

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Instructions

Preheat oven to 375°F (190°C).
In a large bowl, mix chicken, cooked quinoa, Greek yogurt, garlic, oregano, basil, salt, and pepper until well combined.
Lightly grease a baking dish with olive oil.
Layer half of the zucchini slices on the bottom. Drizzle lightly with olive oil and season with salt and pepper.
Spread the chicken-quinoa mixture evenly over the zucchini.
Top with remaining zucchini slices.
Sprinkle mozzarella and Parmesan evenly over the top.
Drizzle lightly with olive oil.
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10–15 minutes, until cheese is bubbly and golden.
Let rest for a few minutes before serving. Garnish with parsley if desired.

Notes

Slice zucchini thin to avoid excess moisture.

Great for meal prep—leftovers reheat beautifully.

You can swap quinoa for brown rice or cauliflower rice if desired.

Letting the bake rest helps it firm up before slicing.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 420 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 42 g
Cholesterol: 105 mg