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Description
A light and wholesome casserole packed with veggies and plant-based chicken for a healthy January detox.
Ingredients
- 2 cups diced plant-based chicken
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup diced zucchini
- 1 cup chopped spinach
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup low-sodium vegetable broth
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute.
- Add carrots and celery, cook for 5 minutes.
- Stir in zucchini, spinach, and plant-based chicken. Cook for another 3 minutes.
- Add thyme, rosemary, salt, and pepper. Mix well.
- Transfer mixture to a baking dish. Pour vegetable broth over it.
- Bake for 25 minutes or until vegetables are tender.
- Serve warm.
Notes
- Use fresh veggies for best results.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American