Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cubed into 1-inch pieces
  • 3 medium zucchinis, diced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz light cream cheese, softened
  • 1/2 cup plain non-fat Greek yogurt
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 cup low-sodium chicken broth
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and black pepper, and sauté until golden on all sides (about 5-7 minutes). Remove chicken and set aside.
  2. In the same pan, add the diced zucchini. Sauté for 5-6 minutes until the zucchini is tender-crisp and any released liquid has evaporated.
  3. In a medium mixing bowl, whisk together the softened cream cheese, Greek yogurt, minced garlic, oregano, basil, and chicken broth until the mixture is smooth.
  4. Fold the sautéed chicken and zucchini into the creamy sauce, stirring until every piece is evenly coated.
  5. Transfer the mixture into a 9x13 inch baking dish, spreading it evenly.
  6. Top with a uniform layer of mozzarella and Parmesan cheese.
  7. Bake at 400°F (200°C) for 20-25 minutes until the cheese is bubbling and has developed a golden-brown crust.
  8. Garnish with fresh parsley before serving.