Gaby's favorite Chicken Casserole

Gaby’s Chicken Casserole

It is 5:00 pm and dinner is not ready!  There is so much to do that just thinking about dinner makes it even more complicated. When you find recipes that require almost no effort and create  nutritious and flavorful dinner,  I start to pay attention. We are trying to make it easy at dinner time, and we are sure most of the casserole ingredients are already in your refrigerator!

Chicken Casserole. Serves 4


8 boneless-skinless chicken thighs 

Avocado oil 

1 large tomato sliced

1 cup of mushrooms

1 cup of chickpeas

3 cups of baby spinach

Kosher salt

Lemon Pepper

Rosemary Garlic powder

Preheat the oven to 400. We love this recipe in a cast iron skillet, but if you do not  have one, use any pan that it is safe to put in the oven. Place the chicken thighs open and spread on the skillet, sprinkle avocado oil, salt, pepper and rosemary garlic powder and top it with the slices of tomato - like a pizza - add the mushrooms and use some pepper and salt; bake for 40 min.

In a different skillet, sauté the chickpeas and the baby spinach and add a little bit of lemon pepper. Once it is ready, take it out from the oven and top it with the sauté chickpeas and spinach. Enjoy! 

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