Add to My Menu

Spanish Chicken Casserole

Prep time 20 min
Cook time 30 min
Total time 50 min

Prep time 20 min
Cook time 30 min
Total time 50 min


Here’s a simple dinner recipe that is filled with fiber-filled veggies and protein-packed chicken.

I love recipes like this, with only a handful of wholesome, quality ingredients. It reminds us of how we were designed to eat meals made with real ingredients rather than packaged and processed pseudo-food.

Don’t let the simplicity of these ingredients fool you — this Spanish Chicken Casserole is wonderfully flavorful. Enjoy!

Serves 4
For the Veggies:

1 Fennel Bulb, plus 1 tablespoon fronds

5 Yellow Zucchinis

2 teaspoons Garlic, minced

1 tablespoon olive oil

¼ teaspoon sea salt

½ cup fresh parsley, chopped and divided

2 Lemons (1 juiced, 1 sliced)

For the Chicken:

1½ pounds boneless, skinless chicken thighs

1 tablespoon sweet paprika

1 teaspoon sea salt

½ teaspoon black pepper


Preheat the oven to 475 degrees F. Lightly grease a casserole pan with olive oil.


Cut the fennel bulb in half, and thinly slice into half moons. Place in the casserole pan and mix with the fronds. Cut the zucchinis in half and slice into half moons. Add to the casserole pan and mix in the garlic, olive oil, sea salt, ¼ cup chopped parsley and drizzle with the lemon juice.


Rub the chicken thighs with the paprika, salt and pepper. Place the chicken over the veggies in the casserole pan. Bake for 20-30 minutes, until the chicken is cooked through. Sprinkle with the remaining ¼ cup parsley and serve with the sliced lemon. Enjoy!


Calories: 310
Fat: 10g
Carbohydrates: 14g
Sodium: 675mg
Fiber: 6g
Protein: 43g
Sugar: 4g

{{state.filters.category || 'All Categories'}}
No Results