2 boneless, skinless chicken breasts

2 medium zucchinis, sliced

1 cup cherry tomatoes, halved

½ red onion, sliced

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons dried oregano

½ teaspoon dried basil

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

½ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped (for garnish)

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Preheat the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with olive oil.
In a large mixing bowl, combine chicken (cut into bite-sized pieces if desired), zucchini, cherry tomatoes, red onion, and minced garlic.
Drizzle with olive oil and sprinkle with oregano, basil, paprika, salt, pepper, and optional red pepper flakes. Mix well to coat.
Spread the seasoned mixture evenly into the prepared baking dish.
Top with shredded mozzarella and grated Parmesan cheese.
Cover the dish with foil and bake for 20 minutes.
Remove foil and bake for another 10–15 minutes, until cheese is golden and chicken is fully cooked.
Garnish with chopped parsley before serving.