Southwest Chicken & Veggie Bake

Packed with vibrant veggies, tender shredded chicken, and the perfect kick of southwestern spices, this Southwest Chicken & Veggie Bake is a hearty, wholesome meal your family will love. With layers of colorful peppers, kale, chickpeas, and creamy Greek yogurt, topped off with gooey melted cheese, it's a nutritious comfort dish that's easy to prepare and bursting with flavor. Perfect for busy weeknights or meal prep, this casserole is a satisfying way to enjoy a protein-packed, veggie-loaded dinner that doesn’t skimp on taste.

Ingredients

• 1 red bell pepper, seeded & diced

• 1 yellow bell pepper, seeded & diced

• 1 red onion, diced

• 1 pint cherry tomatoes

• 4 fresh garlic cloves, minced

• 3 heaping cups chopped fresh kale leaves, thick stems removed

• 1 tablespoon chili powder

• 1 tablespoon ground cumin

• 1 tablespoon avocado oil or olive oil

• 1 x 15 oz can chickpeas, drained and rinsed

• 4 cups cooked shredded chicken

• 1/2 cup plain Greek yogurt

• sea salt and ground black pepper, to taste

• 1 cup freshly shredded cheese

Instructions 

1. Preheat your oven to 350 degrees f.

2. Place the peppers, onion, garlic, tomatoes, kale, and spices in a large bowl. Drizzle with your oil and thoroughly toss then rub with your hands to evenly season the veggies paying special attention to the kale.

3. Add in the chickpeas, chicken, and Greek yogurt, sea salt and freshly ground black pepper, to taste then toss well to combine.

4. Transfer half of your veggie-chicken mixture to a large baking dish and sprinkle with half of the cheese. 

5. Repeat with the remaining half of the ingredients topping with cheese.

6. Cover your dish tightly with foil and bake in your preheated oven for 30 minutes, then uncover and broil for a few minutes, just until nicely golden-brown.

Serves 8