Gluten-Free Baked Chicken and Vegetable Casserole
Ingredients:
Chicken breast chunks (about 300g)
Tomatoes (2), diced
Spinach (2 cups), chopped
Brown rice (1 cup), cooked
Corn kernels (1/2 cup)
Red onion, thinly sliced (1)
Garlic cloves, minced (2)
Tomato sauce (2 tablespoons)
Cheese (shredded, as needed)
Olive oil (2 tablespoons)
Salt and black pepper, to taste
Instructions:
Prepare Chicken:
Cut chicken breast into small pieces, season with salt and black pepper.
In a hot pan, sauté chicken with olive oil until golden brown and cooked through. Set aside.
Sauté Vegetables:
In the same pan, add minced garlic and red onion, sauté until fragrant.
Add diced tomatoes, chopped spinach, and corn kernels. Continue to stir-fry.
Combine and Season:
Add cooked brown rice to the vegetables, mixing well.
Incorporate the sautéed chicken chunks, pour in tomato sauce, and gently stir.
Bake:
Transfer the mixture into a baking dish, sprinkle shredded cheese on top.
Place it in a preheated oven at 180°C until the cheese is golden and melted.
Enjoy:
Remove from the oven, let it cool for a moment, and then slice and serve.
Notes:
Ensure all ingredients used are gluten-free, and check product labels to confirm the absence of gluten-containing elements.
This recipe provides a gluten-free option, but feel free to adjust according to personal preferences and dietary needs. If necessary, consult with a healthcare professional or nutritionist for advice.
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