Baked Chicken and Vegetable Casserole

Baked Chicken and Vegetable Casserole is a wholesome and comforting dish that combines tender chicken with a medley of vibrant vegetables, all baked to perfection in a creamy sauce. This healthy casserole is not only delicious but also packed with nutrients, making it an ideal dinner for two.

Ingredients

• Boneless, skinless chicken breast - 250 grams
• Broccoli florets - 100 grams
• Carrot - 1 medium, sliced
• Bell pepper (any color) - 1 medium, diced
• Zucchini - 1 medium, diced
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Low-sodium chicken broth - 120 ml
• Greek yogurt - 60 grams
• Whole wheat breadcrumbs - 30 grams
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 20 grams, grated

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
3. Add diced chicken breast to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Transfer the cooked chicken to a bowl and add broccoli, carrot, bell pepper, and zucchini. Mix well.
5. In a separate bowl, combine chicken broth, Greek yogurt, dried oregano, salt, and black pepper. Mix until smooth.
6. Pour the yogurt mixture over the chicken and vegetables, stirring to combine.
7. Transfer the mixture into a baking dish and sprinkle whole wheat breadcrumbs and grated Parmesan cheese on top.
8. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
9. Remove from oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 550 mg
• Cholesterol: 85 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle health and repair.
• Packed with vitamins and minerals from fresh vegetables, promoting overall wellness.

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