Absolutely! Here’s a delicious Baked Chicken Zucchini with Bacon recipe — a low-carb, keto-friendly, and Weight Watchers–adaptable dinner that’s full of flavor. It’s creamy, savory, and packed with protein and veggies — perfect for weeknights!
🍽️ Baked Chicken Zucchini with Bacon
Low-Carb | Keto-Friendly | WW Adaptable
Ingredients:
- 2 medium zucchinis, chopped or spiralized
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 4 strips cooked bacon, crumbled (or use turkey bacon for fewer WW points)
- 1/2 cup shredded mozzarella or cheddar cheese
- 2 tablespoons cream cheese (use light version for WW)
- 1/4 cup unsweetened almond milk or low-fat milk
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Optional: chopped parsley or green onions for garnish
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cook chicken:
In a skillet over medium heat, season chicken with garlic powder, paprika, salt, and pepper. Sauté until just cooked through (about 5–7 minutes). Set aside. - Prepare creamy sauce:
In the same skillet, add cream cheese and almond milk. Stir until melted and smooth. Add in mozzarella, stir to melt. - Combine:
In a large mixing bowl, combine zucchini, cooked chicken, crumbled bacon, and the creamy sauce. Toss to coat. - Bake:
Pour mixture into the prepared baking dish. Top with a bit more shredded cheese if desired. Bake for 15–20 minutes, until bubbly and lightly golden. - Garnish with parsley or green onions. Serve warm!
✅ WW Tips:
- Use light cheese and reduced-fat cream cheese to lower points.
- Swap regular bacon for turkey bacon or center-cut bacon.
- This dish can be 3–5 points per serving depending on your personal WW plan and ingredients.
Would you like a casserole-style version, a spicy buffalo twist, or a dairy-free variation next?