High-Protein Chicken Thigh Casserole
An easy and delicious chicken thigh casserole with beans and vegetables, packed with over 30g of protein per serving.
10 min
Prep
15 min
Cook
4
Serves
480
Calories
Macros · per serving
35g protein
38g carbs
18g fat
Ingredients
For 4 servings
- 800 g chicken thigh
- 400 g canned black beans
- 500 g frozen mixed vegetables
- 1 onion
- 3 clove garlic
- 400 g canned diced tomatoes
- 200 ml chicken broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 200°C (390°F).
- 2
Dice the onion and mince the garlic.
- 3
Heat olive oil in a large ovenproof skillet over medium heat.
- 4
Add the diced onion and minced garlic to the skillet and sauté until soft, about 3 minutes.
- 5
Add chicken thighs to the skillet and brown on both sides for about 5 minutes total. Remove from heat.
- 6
Drain and rinse the canned black beans.
- 7
Add beans, frozen mixed vegetables, canned diced tomatoes, chicken broth, dried oregano, dried thyme, salt, and pepper to the skillet with the chicken thighs.
- 8
Stir to combine all ingredients evenly, then transfer the skillet to the preheated oven.
- 9
Bake for 10-15 minutes or until the chicken is cooked through and the casserole is bubbly.
- 10
Remove from the oven and let it sit for a few minutes before serving.
Cook it this week.
NeatEat plans High-Protein Chicken Thigh Casserole — and the rest of your week — around your budget, groceries included.