I have a son who is pretty picky when it comes to food. He is also my only child who doesn’t mind being hungry. Long story short, I try to make sure I make dinners he will like. If I know he won’t like it, I try to make sure I have something like sandwich fixings so he has something to eat. I was worried he wouldn’t like this because he doesn’t care for any squash. I was surprised when he really liked this. This is a budget friendly recipes and is easy to make. When I am having chicken breasts two times in one week, I like to bake the whole package if that works for both recipes. That is what I did for this recipe and my chicken broccoli casserole that I made in my meal prep. Anything that I can do to eat right but make things easier for me is a win. I also bake on parchment paper to make it clean up easier.
3-4 Chicken Breasts, cubed, around 2 lb
2 Medium Zucchini, sliced
1 Small Onion, diced
1 Package of Cream Cheese
1 Can of Diced Tomatoes, drained of most juice
1/2 C Shredded Mozzarella
Salt and Pepper
1 t Minced Garlic
1. Preheat oven to 350 degrees. Season cubed chicken breasts with 3/4 teaspoon of salt, 1/4 teaspoon of black pepper and 1/2 teaspoon of Italian seasoning. Bake for about 20 minutes. The chicken needs to be either completely baked or almost completely cooked through.
2. Drizzle about 1/2 to 1 tablespoon of olive oil to a medium to large skillet over medium heat. Add zucchini and onion. When zucchini is almost cooked, about 10 minutes, add garlic. Stir to combine. Add about 1/2 teaspoon of salt and Italian seasoning and 1/4 teaspoon pepper to skillet. Stir and cook for about 3-5 more minutes. Add block of softened cream cheese. Stir until it is melted.
3. Add canned tomatoes and cooked chicken to skillet. Stir until all ingredients are combined. Pour into a 9×13 dish and top with cheese.
4. Bake for 10-15 minutes, until everything is hot and cheese is melted.