Baked chicken breast with zucchini and tomato

Baked chicken breast with zucchini and tomato


  • 4 skinless chicken breast fillets
  • 1 medium zucchini
  • 2 tomatoes
  • ¼ cup grated cheese or 4 cheese slices
  • salt
  • pepper
  • paprika
  • garlic powder or 1 clove of garlic
  • ¼ teaspoon oregano
  • ¼ teaspoon basil
  • 1 tablespoon olive oil


  1. Wash the vegetables and cut them into ½ inch | 1 cm thick slices. Season the zucchini slices with salt and pepper and put them aside.
  2. Wash the chicken breast fillets, slice them half and rub them with salt, pepper, paprika and garlic powder or crushed garlic to taste.
  3. Heat 1 tablespoon olive oil in a skillet on medium heat. When the oil is hot, add the chicken breasts and cook both sides for 5-7 minutes, until the meat is white.
  4. Preheat the oven to 170°C/340°F. Grease an ovenproof dish and place the seasoned chicken breasts into dish.
  5. Put a slice of tomato on the chicken, then a slice of zucchini, repeat it. Finally sprinkle the top with the grated cheese and ¼ teaspoon of oregano and basil.
  6. Place the dish in the oven for 20-25 minutes, until the cheese on top of the baked chicken is golden brown.
  7. Serve it immediately with rice or mashed potato and salad.
  8. Enjoy!!

Yields: 4

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