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Chicken and Vegetable Casserole

A hearty and flavorful casserole made with tender chicken and fresh vegetables.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4

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