Chicken and Vegetable Casserole
A hearty and healthy chicken casserole packed with colorful vegetables and flavorful spices, perfect for a comforting meal.
Ingredients
Protein
- 1.5 lbs Chicken breasts (Cut into 1-inch pieces)
Oil
- 2 tbsp Olive oil (Divided)
- 1 medium Onion (Diced)
- 3 cloves Garlic (Minced)
- 2 medium Carrots (Sliced into rounds)
- 2 stalks Celery (Chopped)
- 1 medium Bell pepper (Diced)
- 2 cups Broccoli florets (Fresh or frozen)
- 1 medium Zucchini (Halved and sliced)
- 1 cup Mushrooms (Sliced)
- 1 cup Chicken broth (Low-sodium)
- 2 tbsp Lemon juice (Freshly squeezed)
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- ½ tsp Smoked paprika
- ¼ tsp Red pepper flakes (Optional)
To taste
- to taste Salt and pepper
Fresh parsley
- 2 tbsp Fresh parsley (Chopped for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cut chicken into 1-inch pieces and chop vegetables.
- Brown chicken in 1 tbsp olive oil, then sauté vegetables with remaining oil and spices.
- Add broth and lemon juice, return chicken, and transfer to oven to bake for 25 minutes.
- Garnish with parsley and let sit for 5 minutes before serving.
Notes
For extra flavor, add a pinch of red pepper flakes or fresh herbs.