Chicken and Veggie Bean Bake

Name: Chicken and Veggie Bean Bake
Yield: 4 servings
Ingredients: 1 10 oz package of frozen organic chopped butternut squash (sweet potatoes work great, too); 2 15 oz cans of organic chickpeas, drained and rinsed; 1/2 TB dried basil; 2 tsp dried minced onion; 1 TB dried thyme; 1-2 TB extra virgin olive oil; 1 LB of organic, pasture-raised boneless, skinless chicken thighs; 2 tsp onion powder; 1 10 oz package of frozen organic green peas; 1 tsp fine sea salt; additional seasonings for topping, as desired

Cook: -1 min

Prep: -1 min

Ready: 45 min

Servings: 4 servings

Calories: 326.97

Ingredients

1 1 10 oz package of frozen organic chopped butternut squash (sweet potatoes work great, too)
2 2 15 oz cans of organic chickpeas, drained and rinsed
3 1/2 TB dried basil
4 2 tsp dried minced onion
5 1 TB dried thyme
6 1-2 TB extra virgin olive oil
7 2 tsp onion powder
8 1 10 oz package of frozen organic green peas
9 1 tsp fine sea salt
10 additional seasonings for topping, as desired
11 1 LB of organic, pasture-raised boneless, skinless chicken thighs

Directions

1
Preheat oven to 375 degrees F.
2
Add chickpeas, peas, butternut squash, and spices to a large 9 x 13 casserole dish. Stir to combine.
3
Place chicken thighs on top of beans and vegetables. Rub chicken with extra virgin olive oil.
4
Sprinkle additional seasonings (about 1 tsp each) on top of chicken.
5
Bake uncovered for approximately 35 to 45 minutes, or until the chicken is cooked through and the beans and veggies are a bit crispy.A Chicken and Veggie Bean
6
Bake that requires ZERO chopping! #recipe #glutenfree #healthy Click To Tweet

Nutrition per serving

326.97 Calories

51.82g Carbs

15.67g Protein

8.17g Fat

Allergens

milk egg fish tree nuts wheat soy sesame

Chicken and Veggie Bean Bake

Directions

Nutrition per serving

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Allergens