Post 27 of 365 Real Foods Series: Easy Veggie Chicken Bake

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Easy chicken veggie bake is one of my go to recipes when I need something quick and easy. I LOVE one-pot meals because you often use leftovers and fresh ingredients, plus you get everything you need in one dish.

I often make this after we have baked chicken and I need to make stock. This dish is versatile and pretty much anything can be added. I mix it up depending on what we have in the fridge. My mom grabbed me some mark down zucchini at the market in town, so I have a few and I love adding zucchini to this dish. I also had leftover broccoli and I always have plenty of carrots.

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Ingredients:

  • Baked chicken diced
  • 1 cup rice of choice (I prefer white for this recipe – for speed purposes instant is a good choice)
  • 1 zucchini
  • 1 carrot
  • About 1 cup of cooked broccoli
  • Tomato sauce
  • Mozzarella cheese, Parmesan cheese, or bread crumb topping (optional – I omit both but reserve cheese on the side for John and Jack)

Directions:

  • Pre-heat oven to 350.
  • Cook rice per instructions.
  • Chop carrot and zucchini, steam quickly or sauté on stove until cooked.
  • Dice cooked chicken .
  • When rice and veggies are done, add to baking dish with rice, chicken, and sauce.
  • Mix together.
  • Bake at 350 for roughly 20 minutes.
  • Everything is cooked so it simply needs to heat through.
  • (Optional) top with cheese of choice for last five minutes of baking.

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It’s super quick and easy to make, and to adapt this recipe to dietary needs. We have this once every other week or so.

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Enjoy!

Happy Homemaking,

The Joyful Homemaker

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