# Components:
→ Chicken & Seasoning
01 - 1 pound boneless skinless chicken breast, cut into bite-sized pieces
02 - 1 teaspoon dried oregano
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon salt, plus more to taste
06 - Freshly ground black pepper, to taste
→ Vegetables
07 - 2 medium zucchini, thinly sliced (about 4 cups)
08 - 1 small yellow onion, finely chopped
09 - 2 cloves garlic, minced
→ Dairy & Eggs
10 - 2 large eggs
11 - ½ cup plain Greek yogurt
12 - 1 cup shredded low-fat mozzarella cheese, divided
13 - 2 tablespoons grated Parmesan cheese
→ Other
14 - 1 tablespoon olive oil, plus extra for greasing
15 - Fresh parsley or basil, for garnish (optional)
# Method:
01 - Preheat the oven to 375°F. Lightly grease a 9x9-inch baking dish with olive oil.
02 - In a medium bowl, combine oregano, smoked paprika, garlic powder, ½ teaspoon salt, and a few grinds of black pepper. Toss the chicken pieces in the spice mixture until well coated.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 3–4 minutes per side until golden. Remove chicken to a plate and set aside.
04 - In the same skillet, reduce heat to medium. Add the chopped onion and sauté for 3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly.
05 - In a separate bowl, whisk together the eggs and Greek yogurt until smooth. Season lightly with salt and pepper.
06 - Return the seared chicken to the skillet and stir to combine with the onion and garlic mixture. Remove from heat.
07 - Layer half of the sliced zucchini in the bottom of the prepared baking dish. Spread half of the chicken-onion mixture over the zucchini. Pour half of the yogurt-egg mixture evenly on top.
08 - Sprinkle with half of the shredded mozzarella and half of the Parmesan.
09 - Repeat with the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with the remaining mozzarella and Parmesan.
10 - Cover the dish loosely with foil and bake for 20 minutes.
11 - Remove the foil and bake an additional 10–15 minutes, until the cheese is melted, bubbly, and lightly golden. Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil, if desired. Serve warm.
