Chicken Vegetable Casserole Recipe
This delicious chicken vegetables casserole is a healthy dinner easy to make with lots of protein.
Serving Size - 4 servings
1/4 cup extra-virgin olive oil
4 garlic cloves, crushed
1 teaspoon whole grain mustard
1 Tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken thighs, skin on and bone in
1 long think eggplant, cut in half and then into 1/2 inch slices
1 15-ounce can garbanzo beans (chickpeas), drained
1 pint cherry tomatoes
1 cup chopped fresh cilantro, divided
Preheat oven to 450°.
Combine the olive oil, garlic, whole grain mustard, paprika, cumin, and crushed red pepper in a bowl.
In a separate small bowl, whisk to combine yogurt and 1 teaspoon of the spiced oil mixture. Set aside to be used as sauce.
Place chicken thighs in a large deep rimmed baking dish and rub 2 tablespoons of the spiced oil mixture over the chicken.
Combine the eggplant, garbanzo beans, tomatoes, and 1/2 cup of the cilantro to remaining spiced oil and toss to coat.
Pour the spiced garbanzo beans/vegetable mixture into the dish, evenly spreading around the chicken.
Sprinkle over a generous amount of salt and pepper.
Put the chicken in the oven and bake until it is cooked through, approximately 25 minutes.
After removing the chicken from the oven, transfer it to a serving dish and sprinkle over the remaining 1/2 cup of cilantro.
Serve with yogurt sauce.