Chicken and Vegetable Casserole
A hearty casserole dish made with tender chicken and fresh vegetables, slowly baked to perfection.
Ingredients
- 500 g chicken breast or thighs cubed
- 2 tablespoons olive oil
- 2 potatoes diced
- 2 carrots sliced
- 1 red bell pepper sliced
- 1 zucchini half-moon slices
- 1 large onion chopped
- 3 garlic cloves minced
- 2 cups chicken stock
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh parsley for garnish
Instructions
- Season the chicken pieces with salt and black pepper. Lightly sear in olive oil over medium heat and set aside.
- Place the vegetables (potatoes, carrots, bell pepper, zucchini, onion, and garlic) in a large casserole dish.
- Mix the tomato paste with chicken stock and pour over the vegetables. Sprinkle with thyme, salt, and black pepper.
- Layer the chicken pieces on top.
- Cover the casserole with aluminum foil or a lid and bake in a preheated oven at 180°C (350°F) for 1 hour.
- Garnish with fresh parsley and serve warm.
NUTRITION FACTS (Per Serving)
Calories: 320 kcal
Carbs: 20 g
Fat: 12 g
Protein: 30 g