Chicken and Vegetable Casserole
A hearty and flavorful casserole made with tender chicken and fresh vegetables.
Ingredients
- 500 g chicken breast or thighs cut into large pieces
- 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
- Preheat the oven to 180°C (350°F).
- Grease a large casserole dish with olive oil. Season the chicken pieces with salt and black pepper and place them in the dish.
- Add the diced potatoes, sliced carrots, bell pepper, zucchini, onion, and garlic on top of the chicken.
- Mix the chicken stock with tomato paste and pour over the casserole.
- Sprinkle with thyme, salt, and black pepper.
- Cover with a lid or aluminum foil and bake for 1 hour, until the vegetables are tender and the chicken is fully cooked.
- Garnish with fresh parsley before serving.
NUTRITION FACTS (Per Serving)
Calories: 320 kcal
Carbs: 20 g
Fat: 10 g
Protein: 35 g