When it comes to this Chicken Zucchini Bake, there's something to be said for those "all in one" casserole recipes that are sometimes exactly what's needed at the end of a busy day. This baked casserole is loaded with flavor and is perfect when served with a side of fruit or salad.
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| Prep Time | 20-30 minutes |
| Cook Time | 40-45 minutes |
| Servings |
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Ingredients
- 1 egg
- 1 tbsp water
- 1/2 tsp salt
- 1/8 tsp black pepper ground
- 1 cup brown rice quick cook (uncooked)
- 2 tbsp olive oil
- 4 pcs chicken breast skinless, boneless, halved
- 1 tbsp garlic minced
- 2 cups zucchini cubed
- 2 pcs tomato thinly sliced
- 1 cup Mozzarella Cheese grated
- 10 pcs basil leaves finely chopped
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Lightly grease a 9x13-inch baking dish.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Slice chicken breasts into 1 inch chunks and cook in skillet until browned, 2 to 3 minutes, stirring occasionally.
- Remove chicken from pan.
- Add remaining 2 tablespoons oil to skillet.
- Add zucchini and garlic to pan and cook, stirring over medium heat until zucchini is slightly tender, about 2 minutes.
- Add zucchini and garlic to pan and cook, stirring over medium heat until zucchini is slightly tender, about 2 minutes.
- Remove zucchini mixture from heat and stir in uncooked rice, egg, water, salt, pepper, and cooked chicken.
- Transfer to prepared baking dish.
- Top with tomato slices, 2/3 cup mozzarella cheese, and basil.
- Cover baking dish with aluminum foil.
- Bake in preheated oven for 30 minutes.
- Uncover and sprinkle with remaining mozzarella cheese.
- Put oven on broil and broil until cheese is melted, about 5 minutes. Enjoy!
