High-Protein Baked Chicken with Vegetables & Cheese
Method
Preheat the oven to 190°C (375°F) and lightly grease a large baking dish.
Cut the chicken breast into bite-sized pieces and season with garlic powder, smoked paprika, Italian herbs, salt, and black pepper.
In a separate bowl, whisk together the eggs, Skyr, and half of the shredded cheese until smooth. Season the mixture with a pinch of salt and pepper.
Arrange the zucchini slices in an even layer across the bottom of the baking dish. Spread the seasoned chicken evenly over the zucchini.
Pour the Skyr and egg mixture over the chicken, making sure it coats the meat evenly.
Top with the sliced red onion and tomatoes, then sprinkle the remaining shredded cheese over everything.
Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the cheese is melted and lightly golden. Let the casserole rest for 5 minutes before dividing it into six portions and serving warm.
For extra flavor, season the chicken 30 minutes before baking to allow the spices to penetrate the meat. This casserole is naturally low in carbohydrates and high in protein, making it an excellent choice for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Per serving
