Ingredients:
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- 4 boneless, skinless chicken breasts
- 2 zucchinis, sliced into rounds
- 8 oz (about 2 cups) mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup reduced-fat shredded mozzarella cheese
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Cooking spray
Instructions:
- Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray.
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and garlic and sauté until they become translucent, about 3-5 minutes.
- Add the sliced mushrooms and cook for another 5-7 minutes until they are browned and most of the liquid has evaporated. Season with salt, black pepper, and dried oregano.
- Remove the mushroom mixture from the skillet and set it aside.
- Season the chicken breasts with salt and black pepper.
- In the same skillet, add the chicken breasts and cook for about 5-7 minutes on each side, or until they are browned and cooked through. Remove the chicken from the skillet and set it aside.
- In the greased baking dish, layer the sliced zucchinis. Place the cooked chicken breasts on top of the zucchinis.
- Spoon the sautéed mushrooms, onion, and garlic mixture over the chicken.
- Sprinkle the shredded mozzarella cheese over the top.
- Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the cheese is melted and slightly golden.
- Garnish with fresh basil before serving.
W–W Points (Approximate per Serving):
The points can vary based on ingredients and portion sizes. A typical serving is one chicken breast with a portion of zucchini and mushrooms. It’s approximately 6 W–W points for a serving
