Low-Carb Creamy Chicken & Veggie Bake

Low-Carb Creamy Chicken & Veggie Bake

Servings: ~6

Ingredients

• 700g chicken thigh fillets, cut into bite-size pieces

• 2 tbsp olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1 medium zucchini, diced

• 1 medium eggplant, diced

• 1 small broccoli head, chopped into florets (or 2 cups frozen)

• 1 red capsicum, diced

• 200g mushrooms, sliced

• 1 can (400g) crushed tomatoes

• 2 tbsp tomato paste

• ½ cup plain Greek yoghurt (or light sour cream)

• ½ cup grated cheese

• 1 tsp smoked paprika

• 1 tsp dried oregano

• Salt & pepper to taste

Method

1. Heat 1 tbsp olive oil in a large pan. Season chicken with salt, pepper, and paprika. Cook until browned (not fully cooked through). Remove and set aside.

2. In the same pan, add another tbsp olive oil. Cook onion, garlic, zucchini, eggplant, broccoli, capsicum, and mushrooms until softened (~8–10 mins).

3. Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer 5–7 mins. Stir in Greek yoghurt for creaminess.

4. Add chicken back in, stir through sauce + veggies.

5. Transfer mixture into a large baking dish. Sprinkle with cheese. Bake at 180°C for ~20 minutes until golden and bubbling.