Make horizontal slices into the chicken breasts to create pockets. Slice the tomato and fresh mozzarella into thin rounds.
Season the chicken breasts generously with buttery garlic herb seasoning, smoked paprika, and pink Himalayan salt.
Stuff the seasoned pockets of the chicken breasts with alternating slices of tomato and mozzarella.
Place the stuffed chicken in a baking dish and bake at 350°F for 25-30 minutes.
Chop the green bell pepper, onion, and mushrooms. Cut the zucchini into spears.
In a skillet over medium heat, brown the ground beef until fully cooked.
Add the chopped bell pepper, onion, and mushrooms to the browned beef. Season with Montreal steak seasoning, Worcestershire sauce, and garlic powder. Cover and simmer on low until the vegetables are tender.
Place the zucchini spears on a piece of foil, spray with olive oil, season with pink Himalayan salt, and top with freshly grated parmesan cheese. Air fry for about 9 minutes.
Once the chicken is finished baking, top it with fresh torn basil leaves and drizzle with balsamic glaze.
Top the cooked beef and vegetable mixture with shredded cheese, cover to melt, and then serve alongside the chicken and zucchini.
Cook it hands-free.
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