High-Protein Chicken And Zucchini Bake Recipe

About this recipe

This high-protein dinner combines tender chicken and zucchini with a cheesy Parmesan crust, served over vermicelli for a satisfying meal. Perfect for those seeking a quick and nutritious solution.

Ingredients

• 400 g Tendercuts Chicken Breast Boneless 400G
• 250 g Zucchini Yellow
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 50 g The Select Aisle Bread Crumbs
• 1 Combo Habanero Creamy White Pasta Sauce Cheese Sauce & Spicy Pizza Pasta Sauce Combo
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 2.4 Kg Ottogi Korean Vermicelli 오뚜기 알뜰당면 2.4Kg(업소용)
• 1 kg Twf Bread Flour T55 - Specialised Maida

Instructions

1. 1. In a small bowl, combine 1 tablespoon of grated Parmesan cheese and 1 tablespoon of flour.
2. 2. Toss 2 medium zucchinis (sliced) and 1 lb of chicken breast pieces in the Parmesan-flour mixture until evenly coated.
3. 3. Place the coated zucchini and chicken in a microwave-safe casserole dish. Cover and cook on High for 5 minutes, stirring once halfway through.
4. 4. In another bowl, mix 1 tablespoon of grated Parmesan cheese with 2 tablespoons of bread crumbs.
5. 5. Sprinkle the Parmesan-bread crumb mixture evenly over the partially cooked chicken and zucchini.
6. 6. Cover the dish with a paper towel and microwave for an additional 2 minutes.
7. 7. Spoon 1/2 cup of spaghetti sauce over the crumb topping and sprinkle 1/4 cup of shredded mozzarella cheese over the sauce.
8. 8. Microwave the dish, uncovered, for about 2 minutes, or until the chicken is fully cooked and the cheese is melted.
9. 9. Cook 8 oz of vermicelli according to package instructions, then drain.
10. 10. Serve the chicken and zucchini bake over the cooked vermicelli, with the remaining spaghetti sauce on the side.