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Zucchini and Feta Bake with Chicken

Zucchini and Feta Bake with Chicken: A Savory One-Pan Delight

A delightful Zucchini and Feta Bake with Chicken that's both satisfying and easy to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups rolled oats opt for gluten-free oats
  • 1/3 cup cocoa powder unsweetened
  • 1 pinch salt optional
  • 1 cup creamy peanut butter or almond butter for nut-free
  • 1/2 cup honey or maple syrup for vegan option
  • 1 teaspoon vanilla extract optional

Equipment

  • Mixing bowl
  • baking sheet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Combine the dry ingredients in a medium bowl, stirring until well mixed.
  2. Mix wet ingredients until smooth in a separate bowl.
  3. Pour wet mixture over dry ingredients, combining gently.
  4. Scoop mixture onto a lined baking sheet, flattening slightly.
  5. Chill in the refrigerator for at least 30 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 150mgFiber: 3gSugar: 5gCalcium: 2mgIron: 5mg

Notes

These cookies can be stored in an airtight container for up to one week in the fridge, and up to three months in the freezer.

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