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Chicken and Vegetable Casserole

A hearty casserole dish made with tender chicken and fresh vegetables, slowly baked to perfection.
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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 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