Turkish · Dinner
Baked Chicken and Vegetable Casserole (GLP-1)
Boneless chicken thigh is baked with zucchini, bell pepper, tomato and chickpeas, seasoned with Turkish spices—cumin, paprika and oregano. The tray finishes under high heat for lightly charred edges and is served warm with a lemony yogurt drizzle.
$4
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
392Calories
39.4gProtein
13.6gFat
25.1gCarbs
9.8gSugar
8.1gFiber
682mgSodium
146mgChol
3.3gSat Fat
1180mgPotassium
135mgCalcium
3.6mgIron
0.6mcgVitamin B12
68mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Preheat oven to 400°F (200°C). Trim and cut chicken thigh into chunks. Slice zucchini into half-moons, slice bell pepper, chop tomato, thinly slice onion, and mince garlic.
2
Bake
Toss chicken, zucchini, bell pepper, tomato, onion, garlic and chickpeas with olive oil, cumin, paprika, oregano, salt and pepper. Spread in a single layer and bake for 25 minutes until chicken reaches 165°F (74°C) internally.
3
Broil
Increase oven to broil on high and roast for 5 minutes until vegetables and chicken pick up light char spots, watching closely.
4
Finish
Stir yogurt and lemon juice together until smooth. Transfer casserole to plate, drizzle with lemony yogurt and scatter chopped parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless, skinless chicken thigh
- 22 small zucchini (240g)
- 11 bell pepper (150g)
- 22 small tomato (180g)
- 11 onion (120g)
- 4 cloves4 cloves garlic
- 2/3 cup120g cooked chickpeas
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
