When eating healthy, you should never compromise taste. This flavorful braised chicken and vegetable casserole is paleo and whole 30 approved. It’s loaded with protein and lots of vitamins from the vegetables. As shown in the instructions, I add each vegetable to the skillet 1 at a time instead of tossing everything in at once. The reason I do this is to extract as much flavor from each vegetable as I possibly I can. It also helps prevent the vegetables from overcrowding and becoming mushy.

 

Paleo Chicken and Vegetable Casserole_ Ingredients:

3 tbsp olive oil
1 medium onion
3 small carrots
2 small yellow squash
2 zucchinis
1 eggplant
2 red bell peppers
1 cup cherry tomatoes
2 garlic cloves
6 bone in chicken thighs
1 tsp Italian spices
Salt and pepper to taste

Instructions:

1. Season both sides of the chicken thighs with salt and pepper.

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2. Roughly chop all the vegetables.

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3. Heat olive oil in a large skillet over medium high heat. Brown both sides of the chicken thighs. Then place them in a 9×13 inch deep baking dish. Spread 1 minced garlic clove over the top of the chicken.

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4. In the same skillet sauté the onion and carrots for about 2 minutes.

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5. Add the red bell pepper, sauté for 2 minutes. Add the eggplant, sauté for 2 minutes.

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6. Add the zucchini and squash. Sauté for 2 minutes. The reason I sauté little by little is to bring out as much flavor from each vegetable as possible.

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7. Lastly, add sliced cherry tomatoes, 1 minced garlic clove, salt, pepper, and Italian spices. Mix just to combine.

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9. Add the sautéed vegetables to the baking dish and cover with foil. Bake at 370 degrees for 1 hour.

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4.5 from 2 reviews
Paleo Chicken and Vegetable Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 tbsp olive oil
  • 1 medium onion
  • 3 small carrots
  • 2 small yellow squash
  • 2 zucchinis
  • 1 eggplant
  • 2 red bell peppers
  • 1 cup cherry tomatoes
  • 2 garlic cloves
  • 6 bone in chicken thighs
  • 1 tsp Italian spices
  • Salt and pepper to taste
Instructions
  1. Season both sides of the chicken thighs with salt and pepper.
  2. Roughly chop all the vegetables.
  3. Heat olive oil in a large skillet over medium high heat. Brown both sides of the chicken thighs. Then place them in a 9x13 inch deep baking dish. Spread 1 minced garlic clove over the top of the chicken.
  4. In the same skillet sauté the onion and carrots for about 2 minutes.
  5. Add the red bell pepper, sauté for 2 minutes. Add the eggplant, sauté for 2 minutes.
  6. Add the zucchini and squash. Sauté for 2 minutes. The reason I sauté little by little is to bring out as much flavor from each vegetable as possible.
  7. Lastly, add sliced cherry tomatoes, 1 minced garlic clove, salt, pepper, and Italian spices. Mix just to combine.
  8. Add the sautéed vegetables to the baking dish and cover with foil. Bake at 370 degrees for 1 hour.