Description
A hearty and healthy chicken and vegetable casserole packed with lean protein, fiber-rich vegetables, and aromatic herbs. This one-pot meal is perfect for busy weeknights, meal prep, or family dinners. Simple, nutritious, and full of flavor!
Ingredients
- 1.5 lbs chicken breasts, cut into 1-inch pieces
- 2 tablespoons 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 tablespoons lemon juice, freshly squeezed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
1. Preheat oven to 375°F (190°C)
2. Cut chicken into 1-inch pieces and chop vegetables evenly
3. Heat 1 tablespoon olive oil in a skillet and brown chicken for 2-3 minutes per side
4. Remove chicken, add remaining olive oil, and sauté onions, garlic, carrots, celery, and bell pepper
5. Add zucchini, mushrooms, and broccoli, cooking until softened
6. Pour in chicken broth, lemon juice, and spices, stirring to combine
7. Return chicken to skillet and mix well
8. Transfer to oven or use an oven-safe skillet and bake for 25 minutes
9. Remove from oven, garnish with fresh parsley, and let sit for 5 minutes before serving
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Use an oven-safe skillet or transfer mixture to a 9×13 baking dish before baking.
Fresh or frozen broccoli both work well in this recipe.
Nutrition
- Serving Size: 250g
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg