Made with AI
Creamy Baked Chicken and Vegetable Casserole
Ingredients
- skinless chicken breast400 g
- broccoli florets200 g
- carrots, sliced150 g
- zucchini, sliced150 g
- red bell pepper, diced100 g
- low-fat Greek yogurt200 ml
- light cream cheese60 g
- garlic, minced2 cloves
- olive oil1 tablespoon
- dried thyme1 teaspoon
- paprika1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Preheat your oven to 190°C (375°F).
- 2
Cut the chicken breast into bite-sized pieces and season with half of the salt, black pepper, paprika, and dried thyme.
- 3
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 4-5 minutes until lightly browned but not fully cooked. Remove from heat and set aside.
- 4
In a large mixing bowl, combine the broccoli florets, sliced carrots, sliced zucchini, and diced red bell pepper.
- 5
In a separate bowl, mix together the Greek yogurt, light cream cheese, minced garlic, remaining salt, black pepper, paprika, and dried thyme until smooth and creamy.
- 6
Add the cooked chicken and the creamy yogurt mixture to the bowl with the vegetables. Toss everything together until well coated.
- 7
Transfer the mixture into a lightly greased baking dish and spread it out evenly.
- 8
Cover the dish with foil and bake in the preheated oven for 25 minutes.
- 9
Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
- 10
Let the casserole rest for 5 minutes before serving. Enjoy your creamy baked chicken and vegetable casserole!
