Easy Gluten-Free Ricotta Chicken

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Easy Gluten-Free Ricotta Chicken

 Ingredients: 3 medium zucchini, 1 lb chicken tenders or chicken breasts, 1 cup ricotta cheese, 1 small 8 oz can tomato sauce, 1 cup mozzarella cheese, onion powder, garlic powder, oregano, (optional: salt).

Directions:
1) Cut 3 medium zucchinis in half crosswise and then cut each half in fourths. Layer the zucchini wedges in the bottom of a 9 x 13 pan. Sprinkle with seasonings.
2) Spread the chicken tenders (if using breasts cut in half so they are thinner) with the ricotta. Place the chicken cheese side down on the zucchini, the opposite direction you put the zucchini.
3) Pour tomato sauce over the chicken, sprinkle with oregano
4) Top with mozzarella
5) Cover with foil and bake approximately 15-20 minutes. Remove foil and bake 15-20 more minutes. You want the chicken to be cooked through, but you don't want the zucchini to be mushy.
6) Serve with a side of pasta or rice if desired. All of the ingredients mix together into a nice sauce.




This is a very easy recipe. I assemble it on a Sunday while my other meal is cooking. On Monday I can just pop it into the oven when I get home from work. This is a great way to use up some zucchini. I did not use any salt in my recipe as I think the ricotta adds enough salt.