Chicken & Vegetable Casserole

With 278 kcal and 36g of protein, its low-fat profile helps you maintain muscle mass while keeping you full for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 250g chicken breast, cubed · 265 kcal in the whole recipe
• 1 eggplant · 50 kcal in the whole recipe
• 1 zucchini · 34 kcal in the whole recipe
• 2 tomatoes · 34 kcal in the whole recipe
• 1 onion · 40 kcal in the whole recipe
• 1 tbsp olive oil · 133 kcal in the whole recipe
• Dried thyme, red pepper flakes, salt

Method

1. Prepare your equipment: Get a cutting board, a sharp knife, and an oven-safe casserole dish.

   

2. Cut the chicken breast into small, bite-sized cubes about 2 centimeters in size.

   

3. Peel the eggplant in stripes and chop it into cubes the same size as the chicken.

   

4. Wash the zucchini and chop it into cubes in the same way.

   

5. Peel the outer skin of the onion and chop it into small pieces.

   

6. Wash the tomatoes and chop them into cubes to match the other vegetables.

   

7. Transfer all the chopped ingredients into the casserole dish.

   

8. Add the olive oil, dried thyme, red pepper flakes, and salt over the ingredients.

   

9. Mix all the ingredients thoroughly with your hands or a spoon until well combined.

   

10. Cover the dish with its lid and place it into an oven preheated to 200°C.

    

11. Bake for 40 minutes, then remove the lid and bake for another 5-10 minutes until the vegetables are slightly browned.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.