Baked chicken breast with zucchini and tomato

• Gluten free

• Meat

  • 4 Chicken breast, skinless fillets

• Produce

  • 1/4 tsp Basil
  • 1 Garlic powder or 1 clove of garlic
  • 1/4 tsp Oregano
  • 2 Tomatoes
  • 1 Zucchini, medium

• Baking & Spices

  • 1 Paprika
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Cheese or 4 cheese, grated slices

Found on myzucchinirecipes.com

Ingredients

• 4 skinless chicken breast fillets
• 1 medium zucchini
• 2 tomatoes
• ¼ cup grated cheese or 4 cheese slices
• salt
• pepper
• paprika
• garlic powder or 1 clove of garlic
• ¼ teaspoon oregano
• ¼ teaspoon basil
• 1 tablespoon olive oil

Directions

• Wash the vegetables and cut them into ½ inch | 1 cm thick slices. Season the zucchini slices with salt and pepper and put them aside.
• Wash the chicken breast fillets, slice them half and rub them with salt, pepper, paprika and garlic powder or crushed garlic to taste. Heat 1 tablespoon olive oil in a skillet on medium heat. When the oil is hot, add the chicken breasts and cook both sides for 5-7 minutes, until the meat is white.
• Preheat the oven to 170°C/340°F. Grease an ovenproof dish and place the seasoned chicken breasts into dish. Put a slice of tomato on the chicken, then a slice of zucchini, repeat it. Finally sprinkle the top with the grated cheese and ¼ teaspoon of oregano and basil.
• Place the dish in the oven for 20-25 minutes, until the cheese on top of the baked chicken is golden brown.
• Serve it immediately with rice or mashed potato and salad.