I am always looking for easy, one-dish casseroles that are healthy and feed a lot of mouths! This time I actually was making a dish to bring to a family as part of the Medical Hospitality Team through my church, and the only restrictions/guidelines given on the meal sign-up were “as healthy as possible.” When in doubt, chicken with a light marinade over roasted veggies!
What I love about bean bakes (you can see some of my other ones here and here) is that you literally throw your protein of choice over a few veggies (frozen or fresh) drizzled with olive oil, then add a few slices of lemon and spices of your choice on top of the chicken, and bake it for about an hour. The juice from the chicken seeps down into the veggies and gives them a rich, buttery flavor that is perfectly sopped up with some nice crusty bread or rice. I like to throw a little goat cheese or feta on top of the bake in the last 10 min or so before removing from the oven- just long enough that it gets a little melty.
This little guy somehow jumped into my basket at TJ’s… seriously, I don’t know why this keeps happening! It’s a new-to-me quinoa pesto, so it’s less liquidy than the normal stuff. Recommended for spreading on chicken, fish and veggies. Or eating right out of the jar.
- 6 skinless, boneless chicken thighs
- 2 tbsp + 2 tbsp olive oil
- 2 tbsp + 2 tbsp quinoa pesto (from TJ’s- see post!)
- 1 lemon
- 1 tsp garlic powder
- 1 tbsp minced garlic
- 1/2 tsp each Greek seasoning and red pepper flakes
- salt and pepper, to taste
- 2 cups each broccoli and cauliflower florets
- 1 cup frozen string beans (I used TJ’s pre-cut)
- 1 can garbanzo beans, drained and rinsed
- extra olive oil for drizzling
- 1/4 cup crumbled goat cheese (optional)
- Preheat oven to 375 deg. Coat a large baking dish with cooking spray.
- In a large bowl, combine cut veggies, garbanzo beans, 2 tbsp olive oil, 2 tbsp pesto, juice of 1/2 lemon, and remaining seasonings through S+P. Combine in bowl.
- Spread veggies in bottom of dish. Layer chicken thighs on top, then drizzle with remaining olive oil, additional salt and pepper, and spread the remaining pesto over the chicken.
- Gently slice the remaining 1/2 lemon and place on top of chicken, squeezing slightly to let the juices out.
- Cover loosely with foil and bake at 375 for 1 hour, removing foil for last 10 minutes and sprinkling on goat cheese until melted.
- Cool slightly and serve over spinach with pita pockets.
I also typically serve this over spinach and with pita pockets. You can use any leftovers to stuff into pita for lunch the next day, too!
Hope y’all had a blessed Easter!
Claire Tastes 
Published by