Servings: 4 to 6

2-3 boneless skinless chicken breasts 2 to 3 boneless skinless chicken breasts
3 Tbsp olive oil 3 Tbsp olive oil
1 tsp salt, divided 1 tsp salt, divided
1 tsp instant chicken stock, optional 1 tsp instant chicken stock, optional
1 tsp dried oregano 1 tsp dried oregano
1 zucchini, thinly sliced (1/4" or thinner) 1 zucchini, thinly sliced (¼" or thinner)
1-2 tomatoes, chopped 1 to 2 tomatoes, chopped
½ cup shredded mozzarella ½ cup shredded mozzarella
½ cup grated Parmesan cheese ½ cup grated Parmesan cheese

Preheat oven to 400°F. While oven is preheating, slice chicken breasts horizontally to make thin filets that are approximately ¼" thick.
On a shallow plate, season chicken with olive oil, salt, optional chicken stock, and oregano. Transfer the chicken to a baking dish.
Top the chicken with tomatoes and then sliced zucchini. Add a drizzle of olive oil and sprinkle with salt. Sprinkle the mozzarella and Parmesan cheeses over the veggies.
Place the baking dish in the oven uncovered for 20 minutes (longer if your chicken and veggies are thicker than ¼"). It's okay to broil for the last 1 to 2 minutes to brown the cheese on top.
Remove from oven and allow to rest for 5 to 10 minutes to let the cheese set up.

This can be served as is if you're looking for a keto friendly meal but can also be served over rice or couscous.  This can be served as is if you're looking for a keto friendly meal but can also be served over rice or couscous.
If you feel the chicken needs more flavor, consider a 1-3 hour marinade in olive oil, red wine vinegar, lemon juice, oregano, cumin powder, and ground coriander.  If you feel the chicken needs more flavor, consider a 1 to 3 hour marinade in olive oil, red wine vinegar, lemon juice, oregano, cumin powder, and ground coriander.
The chicken can also be seasoned with garlic powder at the start. You can also add thinly sliced onions with the veggies.  The chicken can also be seasoned with garlic powder at the start. You can also add thinly sliced onions with the veggies.