Sweet potato, zucchini and chicken breast casserole

If you want to add more gluten free recipes to your recipe box, Sweet potato, zucchini and chicken breast casserole might be a recipe you should try. For $2.22 per serving, you get a side dish that serves 2. One serving contains 441 calories, 13g of protein, and 19g of fat. It can be enjoyed any time, but it is especially good for Winter. 122 people were glad they tried this recipe. It is brought to you by My Zucchini Recipes. If you have salt, chicken breast, paprika, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 46 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is excellent. Try Easy zucchini and chicken breast casserole, Vidalia/sweet Onion Chicken Breast Casserole, and Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole) for similar recipes.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 36 minutes

 

Ingredients:

black pepper

2 skinless chicken breast fillets

olive oil

paprika

100 g (1/3 cup) grated Parmesan or any cheese

salt

2 medium sweet potato ( 350g / 12 oz)

1 large zucchini

Equipment:

casserole dish

frying pan

oven

Cooking instruction summary:

Cut the chicken breast lengthwise into thin slices, season them with salt, pepper and paprika on both sides. Heat 1 tablespoon olive oil in a large skillet and cook the chicken breast slices in it until the meat becomes white, 3-4 minutes on both sides.Preheat the oven to 180/355 and prepare a casserole pan.While the chicken breast is cooking, slice the unpeeled zucchini and the peeled sweet potato into inch- cm slices.When the chicken breasts are ready, transfer them into the pan, also pour the olive oil from the skillet to the pan. Season the meat with garlic powder if you desire.Alternate the sweet potato and zucchini slices on top of chicken, season them with a pinch of salt and pepper. Sprinkle the top of the casserole with grated Parmesan.Place the casserole into the oven and cook for 30 minutes until the veggies are throughly cooked and the cheese is golden brown.Serve it hot!

 

Step by step:


1. Cut the chicken breast lengthwise into thin slices, season them with salt, pepper and paprika on both sides.

2. Heat 1 tablespoon olive oil in a large skillet and cook the chicken breast slices in it until the meat becomes white, 3-4 minutes on both sides.Preheat the oven to 180/355 and prepare a casserole pan.While the chicken breast is cooking, slice the unpeeled zucchini and the peeled sweet potato into inch- cm slices.When the chicken breasts are ready, transfer them into the pan, also pour the olive oil from the skillet to the pan. Season the meat with garlic powder if you desire.Alternate the sweet potato and zucchini slices on top of chicken, season them with a pinch of salt and pepper. Sprinkle the top of the casserole with grated Parmesan.

3. Place the casserole into the oven and cook for 30 minutes until the veggies are throughly cooked and the cheese is golden brown.

4. Serve it hot!


Nutrition Information:

Quickview
440k Calories
12g Protein
19g Total Fat
56g Carbs
68% Health Score
Limit These
Calories
440k
22%

Fat
19g
30%

  Saturated Fat
4g
31%

Carbohydrates
56g
19%

  Sugar
16g
19%

Cholesterol
11mg
4%

Sodium
603mg
26%

Get Enough Of These
Protein
12g
25%

Vitamin A
35833IU
717%

Vitamin C
129mg
157%

Vitamin B6
1mg
51%

Manganese
0.99mg
49%

Fiber
10g
43%

Potassium
1405mg
40%

Phosphorus
311mg
31%

Vitamin E
4mg
31%

Calcium
301mg
30%

Magnesium
105mg
26%

Vitamin B2
0.43mg
26%

Vitamin B5
2mg
25%

Folate
100µg
25%

Vitamin K
24µg
24%

Copper
0.46mg
23%

Vitamin B1
0.3mg
20%

Iron
2mg
16%

Vitamin B3
3mg
15%

Zinc
1mg
13%

Selenium
5µg
9%

Vitamin B12
0.2µg
3%

covered percent of daily need
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