Name: Baked chicken and vegetable casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch cubes; 5 oz red potatoes, cut into 1/2-inch cubes; 3.5 oz broccoli florets, cut into small bite-size pieces; 3.5 oz cauliflower florets, cut into small bite-size pieces; 1/4 cup nonfat Greek yogurt; 2 tsp Dijon mustard; 1 tsp extra virgin olive oil; 1 tsp lemon juice; 3/4 tsp garlic powder; 3/4 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

466 calories

Protein: 53g; 45% of calories
Carbs: 41g; 34% of calories
Fat: 11g; 21% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. Line an 8x8-inch baking dish with parchment paper or lightly grease it. Prepare the chicken and vegetables.
In a small bowl, whisk together the Greek yogurt, Dijon mustard, olive oil, lemon juice, garlic powder, onion powder, salt, and black pepper.
In a large mixing bowl, toss the chicken, potatoes, broccoli, and cauliflower with the sauce until everything is evenly coated. Transfer to the prepared baking dish and spread into an even layer. Bake for 20 minutes.
Stir the casserole to ensure even cooking. Bake for 10 to 15 minutes more until the chicken is opaque throughout and the potatoes are tender when pierced with a fork. Done when internal temperature reaches 165°F and the chicken is white all through with no pink.

Nutrition

Ingredients

Instructions

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