Winter seems to have hit us fast, which means your outdoor runs have probably been a little bit more chilly than usual at this time of year. Have no fear, because this healthy, nutrient-dense, totally delicious Chicken and Root Vegetable Casserole will help to warm you up in no time. Try making it on a weekend, then enjoy your tasty leftovers all week long!
Chicken and Root Vegetable Casserole
Serves 4.
Ingredients:
- 1 tbsp olive oil
- 2 cloves garlic
- 2 cups uncooked chicken breast, cubed
- 1 cup each chopped onion and celery
- 2 cups each chopped carrots and parsnips
- 1 tsp low sodium soy sauce or tamari
- ¼ tsp black pepper
- 2 tsp dried rosemary
- 1 cup low sodium vegetable stock
- 1 ½ cups sliced raw mushrooms
- 2 tbsp oat flour (gluten free if necessary)
- 1 cup unsweetened almond milk
- 1 tbsp + 1 tsp fresh sage, minced
- 1 cup shredded kale
- 1 medium sweet potato, peeled and sliced into thin rounds
- sea salt and black pepper
What to do:
- Preheat the oven to 375F.
- Heat olive oil in a large frying pan for 1 minute. Stir fry the chicken with the garlic until almost cooked, about 4 minutes on high heat.
- Add the onions, celery, carrots, parsnips, soy sauce/tamari, black pepper, dried rosemary, and vegetable stock.
- Keeping heat on high, stir the vegetables with the chicken until they begin to soften. Continue cooking and stirring occasionally for 5 minutes.
- Add the mushrooms, oat flour, almond milk and sage. After about 3 more minutes of cooking, the mixture will begin to thicken.
- Stir in the kale, then pour the entire contents of the pan into a baking dish that holds approximately 10 cups. Layer the sweet potato slices on top and spritz them with olive oil. Sprinkle with sea salt, black pepper, and a bit of dried rosemary.
- Bake uncovered for 40 minutes, broiling for the last 2-3 minutes.
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Angela Simpson is a certified Health Coach, blogger at Eat Spin Run Repeat, and regular nutrition contributor to the Run Waterloo blog.
