YOUR SOLIN GENERATED RECIPE
Protein-Packed Zucchini Chicken Lasagna
Savor a lighter twist on traditional lasagna with tender chicken breast, fresh zucchini ribbons standing in for pasta, and a blend of low-fat ricotta with part-skim mozzarella. This vibrant dish is layered with flavorful tomato sauce, aromatic garlic, and a hint of herbs that meld together for a nutritious, protein-packed meal ideal for dinner.
INGREDIENTS
4 ounces Chicken Breast
1 medium Zucchini
1/2 cup Tomato Sauce
1/4 cup Low-Fat Ricotta Cheese
1/4 cup Part-Skim Mozzarella Cheese
1/4 medium Onion
1 Garlic Clove
A pinch of Salt
A pinch of Black Pepper
A pinch of Dried Oregano
PREPARATION
Preheat your oven to 375°F.
Season the 4-ounce chicken breast with a pinch of salt, pepper, and dried oregano. Sear it in a nonstick skillet over medium heat until golden on both sides, then cook through. Once cooled, shred or slice the chicken.
Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin ribbons. Lightly salt the zucchini and let it sit for 5 minutes to draw out excess moisture, then pat dry.
In a small saucepan, gently heat the tomato sauce with minced garlic and diced onion until aromatic, about 3-4 minutes.
In an oven-safe dish, layer a few zucchini ribbons to form a base. Spread a thin layer of tomato sauce, dollop and gently spread low-fat ricotta cheese, then sprinkle a few pieces of shredded chicken. Repeat the layering until all components are used, finishing with a final drizzle of sauce and a sprinkle of part-skim mozzarella cheese on top.
Bake in the preheated oven for about 15-20 minutes, or until the cheese melts and the edges of the zucchini are tender.
Remove from the oven, let it cool slightly, and serve warm.