High-Protein Chicken, Pasta & Vegetable Bake
Method
Preheat the oven to 180°C (350°F) and lightly grease a medium baking dish. Cook the pasta in salted boiling water until al dente, then drain and set aside.
Dice the chicken breast, zucchini, and tomatoes into bite-sized pieces. Place them in the baking dish along with the light mozzarella.
Season with smoked paprika, garlic powder, Italian herbs, salt, and black pepper. Toss everything together until the vegetables and chicken are evenly coated with the seasonings.
Bake for 25 minutes, or until the chicken is nearly cooked through and the vegetables have softened.
Remove the dish from the oven and gently stir the ingredients to combine the melted cheese with the vegetables and chicken.
Add the cooked pasta and mix until evenly coated. Return the dish to the oven and bake for another 20–25 minutes, until the cheese is bubbling and lightly golden.
Let the casserole rest for 5 minutes before serving. Divide into three portions and enjoy warm with a fresh green salad or steamed vegetables.
Cooking the pasta just until al dente prevents it from becoming too soft during the second bake. This casserole is perfect for meal prep, as the flavors continue to develop overnight and it reheats beautifully in the oven or microwave for a quick, protein-packed meal.
Nutrition Facts
Per serving
