Sweet potato, zucchini and chicken breast casserole

• Gluten free

• Meat

  • 2 Chicken breast, skinless fillets

• Produce

  • 1/2 tsp Garlic powder
  • 2 Sweet potato ( 350g / 12 oz, medium
  • 1 Zucchini, large

• Baking & Spices

  • 1 Black pepper
  • 1 Paprika
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 100 g Parmesan or any cheese, grated

Found on myzucchinirecipes.com

Ingredients

• 1 large zucchini
• 2 medium sweet potato ( 350g / 12 oz)
• 2 skinless chicken breast fillets
• 100 g (⅓ cup) grated Parmesan or any cheese
• salt
• black pepper
• paprika
• ½ teaspoon garlic powder (optional)
• olive oil

Directions

• 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 ¼ inch-½ 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!