High Protein Chicken Zucchini Corn Bake
This chicken zucchini corn bake is a delicious and simple to make dish. It is made with chicken, zucchini, corn, salsa and cheese for a all in one high protein dinner!
Ingredients
- 1½ lbs (0.70 kg) zucchini, cut into rounds, salted + wiped dried
- 2 lbs (0.90 kg) boneless + skinless chicken thighs, cut into small bite sized pieces
- 1½ tsp salt
- 1 tsp each garlic powder + onion powder
- 1 tbs olive oil
- 2 cups (330 g) frozen corn, thawed + pat dry
- 3/4 cup (195 g) salsa
- 1½ cups (170 g) shredded mozzarella, divided
- 2 tsp Italian herb blend
- salt, to taste
- 2 tbs grated parmesan
Instructions
- Preheat oven to 400℉.
- Heat the olive oil in a large skillet over medium-high heat. Add in the chicken pieces and cook for 4 minutes per side, or until golden brown. Transfer to a plate and set aside.
Assembly:
- In a 9x13 inch baking dish, add in the zucchini, corn, chicken, salsa, 1 cup of mozzarella, Italian herb blend, salt and mix until combined. Top with parmesan cheese. Bake for 30 minutes, remove from the oven and top with remaining mozzarella and bake until melted.
Notes
You may also like this Ground Beef Zucchini Bake
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use chicken breasts instead of thighs.
- You can use marinara sauce instead of salsa.
Calories: 374kcal, Carbohydrates: 19g, Protein: 40g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 167mg, Sodium: 1146mg, Potassium: 936mg, Fiber: 3g, Sugar: 4g, Vitamin A: 625IU, Vitamin C: 25mg, Calcium: 200mg, Iron: 2mg
Did you make this recipe?Please let us know by leaving a star rating and review!