High-Protein Chicken Parmesan Bake with Zucchini
A lean, bodybuilding-friendly chicken parmesan bake loaded with zucchini and topped with grated parmesan cheese. Baked to perfection with marinara sauce for a protein-packed dinner with minimal fat.
34 min389 kcal55g protein19g carbs11g fat
Ingredients
- 250g Raw zucchini
- 19g Parmesan cheese, grated
- 100g Pasta sauce, spaghetti/marinara
- 200g Raw chicken breast
Method
- 1Preheat oven to 400°F (200°C). Line a baking dish with parchment paper or lightly spray with cooking spray to prevent sticking.
- 2Prepare the zucchini: Slice the raw zucchini into ¼-inch thick rounds or half-moons. Pat dry with paper towels to remove excess moisture (this prevents a watery dish).
- 3Prepare the chicken: Cut the 200g raw chicken breast into 2 even cutlets or leave whole if thin enough. Season both sides generously with salt, pepper, and Italian herbs if available.
- 4Layer the baking dish: Spread half of the marinara sauce (50g) evenly across the bottom of the dish.
- 5Arrange vegetables and protein: Layer half the zucchini slices over the sauce, then place the seasoned chicken breast(s) on top, then add the remaining zucchini slices, creating a protective layer.
- 6Top with sauce and cheese: Pour the remaining marinara sauce (50g) over the zucchini and chicken. Sprinkle the grated parmesan cheese (19g) evenly over the top.
- 7Bake: Place in preheated 400°F oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through. The cheese should be golden and slightly browned on top.
- 8Rest: Remove from oven and let rest for 2-3 minutes before serving to allow juices to redistribute.
- 9Serve immediately while hot.
Log High-Protein Chicken Parmesan Bake with Zucchini against your own targets
Create a free account to log this recipe, get calorie and macro targets for your goal, and plan your week around them.