Zucchini Chicken Rice Casserole

1. 1

   Assemble all the ingredients.

2. 2

   Preheat the oven to 425 degrees (220 degrees C).

3. 3

   Heat oil in an oven-safe 12-inch, deep-sided skillet over medium heat.

4. 4

   Add chicken and cook until it is no longer pink, about 4 minutes.

5. 5

   Transfer the chicken to a plate.

6. 6

   Add the onion to the skillet.

7. 7

   Cook and stir until tender, about 3 minutes.

8. 8

   Stir in the garlic, oregano, and crushed red pepper.

9. 9

   Cook until fragrant, 1 minute.

10. 10

    Stir in the rice.

11. 11

    Cook and stir for 1 minute.

12. 12

    Add the zucchini and salt.

13. 13

    Cook and stir until any excess liquid is released, 5 minutes.

14. 14

    Add the broth, lemon zest, and lemon juice.

15. 15

    Bring to a boil.

16. 16

    Return the chicken to the skillet.

17. 17

    Reduce the heat, cover, and simmer until the rice is tender, 20 minutes.

18. 18

    Fold in the feta cheese, 1/2 cup of the provolone, 2 tablespoons of the parsley, and the mint.

19. 19

    If desired, transfer the mixture to a 2-quart baking dish, or leave it in the oven-safe skillet.

20. 20

    Sprinkle the remaining 1/2 cup provolone on top.

21. 21

    Bake until heated through and the cheese melts, 10 to 15 minutes.

22. 22

    Garnish with the remaining 1 tablespoon parsley.

• Calories 333.57 kcal Moderate
• Protein 16.38 g Good Source
• Carbs 24.39 g Moderate
• Total Fat 18.97 g High
• Saturated Fat 7.56 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 72.44 mg High
• Sodium 478.06 mg High
• Fiber 2.25 g Low Source
• Sugar 1.78 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 177.72 mg Moderate
• Iron 1.85 mg Moderate
• Potassium 180.53 mg Low Source
• Vitamin A 63.89 mcg_rae Low Source
• Vitamin C 6.28 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅