Lunch: Chicken Zucchini Bake

Recipe by DebbieJoe "When zucchini is abundant, this seems to be one of my family's favorite ways to use it -- simple and extremely tasty! If you want it for breakfast -- eliminate the chicken!"

This recipe includes fertility superfoods such as:

Chicken Breast, Honey, Basil

Health and fertility benefits of Chicken Zucchini Bake

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen One tbsp of honey has a glycemic index (GI) of 55. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 (8 ounce) cans refrigerated crescent rolls
2 tablespoons honey Dijon mustard
4 cups sliced zucchini
1 large onion, sliced
1/4 cup butter
2 cups cooked, shredded chicken breast meat
3 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 (8 ounce) package shredded mozzarella cheese

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. Do not separate the rolls. Press the edges of the dough up the sides of the pan to make a shallow crust. Spread the honey mustard over the dough.
Place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. Reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over the crust.
In a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. Sprinkle the cheese over the top.
Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.

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