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:

Equipment:

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:

covered percent of daily need