Vegetable and Chicken Casserole

This Vegetable and Chicken Casserole is a hearty and comforting low-carb dish that's perfect for dinner. Packed with tender chicken and a medley of fresh vegetables, it's both satisfying and nutritious.

Ingredients

• Chicken breast - 300 grams, diced
• Broccoli florets - 150 grams
• Cauliflower florets - 150 grams
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Heavy cream - 100 ml
• Shredded cheddar cheese - 50 grams
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 190°C (375°F).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
3. Add the diced chicken breast to the skillet and cook until browned, about 5-7 minutes. Season with salt, pepper, and oregano.
4. Stir in the broccoli, cauliflower, red bell pepper, and zucchini. Cook for another 5 minutes until the vegetables begin to soften.
5. Pour in the heavy cream and mix well. Remove from heat and transfer the mixture to a greased baking dish.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
8. Let cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 45 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• High in protein, which helps in muscle repair and growth.
• Rich in fiber from the vegetables, aiding digestion and promoting satiety.

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