Ingredients:
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
