Loaded Veggie + Chicken Casserole
This loaded veggie and chicken casserole is the perfect way to get a high amount of protein and vegetables into your busy weekly dinners.
Ingredients
- 1 red bell pepper, seeded & diced
- 1 yellow bell pepper, seeded & diced
- 1 red onion, diced
- 1 pint cherry tomatoes
- 4 fresh garlic cloves, minced
- 3 heaping cups chopped fresh kale leaves, thick stems removed
- 2 Tbsps homemade taco seasoning, recipe above
- 1 Tbsp avocado oil or olive oil
- 1 x 15 oz can chickpeas, drained and rinsed
- 4 cups cooked shredded chicken
- 1/2 cup homemade mayonnaise or plain Greek yogurt
- sea salt and ground black pepper, to taste
- 1 cup freshly shredded cheese
Instructions
- Preheat your oven to 350 degrees f.
- Place the peppers, onion, garlic, tomatoes, kale, and taco seasoning in a large bowl. Drizzle with your oil and thoroughly toss then rub with your hands to evenly season the veggies paying special attention to the kale.
- Add in the chickpeas, chicken, and mayonnaise or Greek yogurt, sea salt and freshly ground black pepper to taste then toss well to combine.
- Transfer half of your veggie-chicken mixture to a large baking dish and sprinkle with half of the cheese.
- Repeat with the remaining half of the ingredients topping with cheese.
- Cover your dish tightly with foil and bake in your preheated oven for 30 minutes, then uncover and broil for a few minutes, just until nicely golden-brown.
Nutrition
Calories: 417kcal, Carbohydrates: 9g, Protein: 30g, Fat: 29g, Saturated Fat: 8g, Cholesterol: 97mg, Sodium: 326mg, Fiber: 2g, Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
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