Ingredients:

  • 2 medium (400g) zucchini, sliced into half-moons
  • 2 medium (400g) yellow summer squash, sliced into half-moons
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1.5 lbs (680g) boneless skinless chicken breast, cut into 1-inch cubes
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Toss the sliced zucchini, yellow squash, and diced onion in a large bowl with 1 tablespoon of olive oil, salt, and pepper. Note: Coating them first stops them from drying out.
  3. Add the cubed chicken breast to the vegetable mix.
  4. Sprinkle in the minced garlic, smoked paprika, and dried oregano.
  5. Drizzle with the remaining tablespoon of olive oil and toss until the chicken is evenly coated in the spices.
  6. Spread the mixture into the 9x13 inch baking dish in a single, even layer. Note: Don't heap it up, or it will steam.
  7. Top the dish uniformly with Monterey Jack and Parmesan cheese.
  8. Bake for 35–45 minutes until the cheese is bubbling and browned at the edges.
  9. Check the chicken with a thermometer. Pull it out when it reaches an internal temperature of 165°F (74°C).