Chicken and Veggie Casserole with Almond Milk

Description

This savory chicken and veggie casserole is perfect for a healthy and hearty family dinner. Made with low glycemic index ingredients such as almond milk, cauliflower, and bell peppers, this gluten-free dish will keep your blood sugar levels steady. Plus, it's packed with protein and fiber to help you manage your weight.

Ingredients (with GI)

• 1 lb boneless, skinless chicken breasts (GI: 0)
• 1 head cauliflower, chopped into small florets (GI: 15)
• 1 red bell pepper, chopped (GI: 10)
• 1 yellow bell pepper, chopped (GI: 10)
• 1 onion, chopped (GI: 10)
• 2 cloves garlic, minced (GI: 0)
• 1/2 cup almond milk (GI: 30)
• 1/2 cup chicken broth (GI: 0)
• 1 tbsp olive oil (GI: 0)
• 2 tsp paprika (GI: 0)
• 1 tsp ground cumin (GI: 0)
• 1 tsp garlic powder (GI: 0)
• 1/2 tsp salt (GI: 0)
• 1/4 tsp black pepper (GI: 0)
• 1/4 cup chopped fresh parsley (optional for garnish) (GI: 0)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together almond milk, chicken broth, olive oil, paprika, cumin, garlic powder, salt, and black pepper.
3. Add chicken breasts, cauliflower florets, chopped bell peppers, onion, and minced garlic to the bowl and toss to coat everything well.
4. Grease a 9x13 inch baking dish with cooking spray.
5. Pour the chicken and veggie mixture into the baking dish, spreading it out evenly.
6. Cover with foil and bake for 30-35 minutes, or until chicken is cooked through and vegetables are tender.
7. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
8. Remove from the oven and let it cool for 5 minutes.
9. Garnish with chopped parsley if desired.
10. Serve hot and enjoy!

Flavor Profile

This casserole packs a flavor punch with its blend of spices like paprika, cumin, and garlic powder.

Serving Size

This casserole serves 4-6 people.

Nutritional Facts