Ingredients:

  • 3 medium zucchini, diced (approx. 1.5 lbs / 680g)
  • 2 cups (300g) fresh corn kernels
  • 1 medium yellow onion, finely diced (approx. 6 oz / 170g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 2 tbsp (30ml) olive oil
  • 1.5 lbs (680g) boneless skinless chicken breast, cut into 1-inch cubes
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 cup (60g) Panko breadcrumbs
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onions and sauté until translucent, about 4 minutes.
  2. Toss in the diced zucchini and corn kernels. Cook for 5–7 minutes until the zucchini edges are golden and the moisture has evaporated.
  3. Stir in the minced garlic and cook for the final 60 seconds until fragrant, then remove the skillet from heat.
  4. In a large mixing bowl, whisk together the Greek yogurt, grated Parmesan cheese, dried oregano, and smoked paprika.
  5. Fold the cubed raw chicken and the sautéed vegetable mixture into the yogurt sauce. Stir until every piece of chicken is evenly coated.
  6. Season the mixture generously with salt and black pepper, then transfer it into a 9x13 inch baking dish, smoothing the top.
  7. In a small bowl, combine panko breadcrumbs, melted butter, and chopped parsley. Sprinkle the mixture evenly over the top of the casserole.
  8. Bake in the oven (or under the broiler) until the panko crust is mahogany-colored and shattering, and the chicken is cooked through.