Zucchini Wrapped Chicken Bake with Marinated Cherry Tomato Salad

Ingredients

• 2 zucchini (sliced into long, thin strips)
• 4 eggs
• 3 g black pepper
• 5 g salt (for the chicken mixture)
• 100 g sour cream (thick sour cream)
• 1 chicken breast (cut into medium-sized pieces)
• 100 g cheese (semi-hard cheese (cașcaval), grated)
• 1 onion (sliced into thin rings)
• 1 tomato (sliced into rounds)
• 50 g parmesan cheese (finely grated)
• 250 g cherry tomatoes (halved)
• 500 ml water (for washing tomatoes)
• 1 red onion (sliced into half-moons)
• 30 g garlic (sliced)
• 15 ml vegetable oil
• 10 g honey
• 1 lemon (half used for juice)
• 5 g herbes de provence
• 5 g dried basil (dried basil)
• 5 g sweet paprika (sweet ground paprika)
• 5 g salt (for the salad dressing)

Steps

1. 1

   Cut two zucchinis into long, thin slices. Arrange the slices around the perimeter and bottom of a baking dish, leaving the ends hanging over the edges to fold over later.

2. 2

   In a large mixing bowl, crack 4 eggs and whisk them together.

3. 3

   Season the eggs with 3g of black pepper and 5g of salt.

4. 4

   Add 100g of sour cream to the egg mixture and whisk until combined.

5. 5

   Add one chicken breast, cut into medium-sized pieces, and 100g of coarsely grated cheese to the bowl. Mix well to coat the chicken.

6. 6

   Pour the chicken and egg mixture into the zucchini-lined baking dish.

7. 7

   Peel and slice one onion into thin rings; place these over the chicken mixture.

8. 8

   Wash one tomato, wipe it dry, and slice into thin rounds. Layer the tomato slices over the onion.

9. 9

   Sprinkle 50g of finely grated parmesan cheese over the top.

10. 10

    Fold the overhanging zucchini slices over the top of the filling to enclose it.

11. 11

    Bake in the oven for 40 minutes at 180°C/350°F.

12. 12

    While the chicken is baking, prepare the salad. Wash 250g of cherry tomatoes in a bowl of water, remove the stems, and cut them in half.

13. 13

    Peel one red onion and slice it into half-moons. Peel and slice 30g of garlic.

14. 14

    Layer the tomatoes, red onion, and garlic into a glass jar, alternating the layers.

15. 15

    In a small bowl, prepare the dressing by mixing 15ml of vegetable oil, 10g of honey, the juice of half a lemon, 5g herbes de provence, 5g dried basil, 5g sweet paprika, and 5g salt.

16. 16

    Pour the dressing into the jar over the vegetables. Close the jar and shake well to coat.

17. 17

    Let the salad marinate for at least one hour before serving alongside the zucchini chicken bake.

Notes

The marinated tomato salad can be prepared in advance. The zucchini slices should be thin enough to be pliable for wrapping.

Nutrition per serving

• main dish
• chicken
• zucchini
• low-carb
• baked
• healthy
• dinner