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
1 large tomato sliced
1 cup of mushrooms
1 cup of chickpeas
3 cups of baby spinach
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!