This Lemon-Zucchini Chicken Piccata Bake combines the bright flavors of lemon and the freshness of zucchini with tender chicken, all baked to perfection. It’s a delightful and healthy alternative to traditional piccata that will have your family asking for seconds.
The key to this dish is the juicy chicken breast, lightly breaded and baked in a luscious lemon-garlic sauce. The zucchini adds a lovely texture and a hint of earthiness, making it a complete meal that’s both satisfying and nutritious.
For a gluten-free version, substitute regular breadcrumbs with almond flour or gluten-free breadcrumbs. You can also swap the chicken for thinly sliced eggplant for a vegetarian option.
To store leftovers, keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispiness of the chicken.
