Protein: ~38–42g per serving

Ingredients (Serves 4)

  • 500g (1.1 lb) chicken breast, cooked and shredded
  • 1 cup cottage cheese
  • ½ cup grated Parmesan cheese
  • 1 zucchini, thinly sliced
  • 1 eggplant, thinly sliced
  • 2 large tomatoes, thinly sliced
  • 1 onion, thinly sliced
  • 2 cups tomato sauce
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and black pepper to taste
  • Fresh rosemary for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Mix shredded chicken, cottage cheese, garlic, and half of the Parmesan cheese.
  3. Spread tomato sauce in the bottom of a baking dish.
  4. Arrange zucchini, eggplant, tomato, and onion slices vertically in alternating layers.
  5. Spoon the chicken mixture between some of the vegetable layers.
  6. Drizzle with olive oil and season with oregano, basil, salt, and pepper.
  7. Sprinkle remaining Parmesan cheese on top.
  8. Cover with foil and bake for 35 minutes.
  9. Remove foil and bake another 15–20 minutes until golden.
  10. Garnish with fresh rosemary and serve.

Nutrition (Approx. per serving)

  • Protein: 40g
  • Calories: 380–420
  • Carbs: 15–20g
  • Fat: 12–15g

Alternative Recipe Titles

  1. Protein-Packed Mediterranean Chicken Vegetable Bake
  2. High-Protein Ratatouille Casserole
  3. 40g Protein Chicken & Veggie Layer Bake
  4. Lean Muscle Mediterranean Bake
  5. Protein-Rich Chicken Zucchini Gratin