Chicken Harvest Casserole
Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this
Prep. : 25 Mins
Cook : 45 Mins
Total Time :
30-35 minutes
Cuisine : European
Servings : 4
Chicken breast- 3-4 pcs
onion – 1/2 cup
Carrot- 1/2 cup
French beans- 1/2 cup
Broccoli- 1/2 cup
Green peas- 1/2 cup
Cherry tomatoes – 1/2 cup
Bell peppers- 1/2 cup
Yellow zucchini -1/2 cup
Green zucchini -1/2 cup
Garlic cloves- 3-4 pcs
Boiled red rice- 1 cup
Parsley – to garnish
Olive oil- 2 tbs
Cheddar cheese- 1/2 cup
Cranberries – 1/4 cup
Water – 1/2 cup
Salt- to taste
Black pepper- to taste
Chicken Marination
Cayenne pepper- 1/2 tsp
Mixed herbs- 1/2 tsp
Nutmeg -1/2 tsp
Salt- to taste
Black pepper- to taste
Olive oil- 1 tbs
- Preheat your oven to 200C.
- Combine boiled red rice and all vegetables together into a 9″x 13″ baking dish. Drizzle with 2tbs of the olive oil and season with salt and pepper to taste.
- Toss vegetables and rice well to get it spread on all sides, pour over the water and cover the dish with aluminum foil.
- Place the tray in the preheated oven and bake until the veggies are fork-tender (about 20 minutes.)
- Meanwhile, make a marination with given ingredients and marinate the chicken breast on both sides. Heat a non stick pan on medium heat and Sear it until golden brown on both sides, and almost cooked through (3-4 minutes in total)
- Once the veggies are done, place the seared chicken pieces on vegetables mixture and grate cheddar cheese and put cranberries on it and return the dish, uncovered, to the oven.
- Continue to bake for 15 more minutes and check chicken is cooked through and cheese is melted. Garnish with parsley.
Enjoy while hot!
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