Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 medium zucchini, sliced into half-moons
  • 2 medium yellow summer squash, sliced into half-moons
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3/4 cup plain non-fat Greek yogurt
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until golden-brown on all sides, about 5-7 minutes. Remove chicken and set aside.
  3. In the same pan, sauté diced onions, zucchini, and yellow squash for 4-5 minutes until vegetables soften and edges are lightly browned.
  4. Stir in minced garlic and cook for the final 60 seconds until fragrant.
  5. In a large mixing bowl, whisk together Greek yogurt, Parmesan cheese, oregano, smoked paprika, salt, and pepper.
  6. Fold the seared chicken and sautéed vegetable mixture into the yogurt mixture until evenly coated.
  7. Stir in half of the shredded mozzarella cheese.
  8. Transfer the mixture into a 9x13 inch baking dish and smooth the top with a spatula.
  9. Sprinkle the remaining mozzarella cheese evenly over the surface.
  10. Bake for 20-25 minutes until the cheese is bubbling. Optionally, broil on high for the final 2 minutes for a crispier top.