Mediterranean Chicken & Vegetable Casserole

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into chunks
• 2 TBS olive oil
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 large red bell pepper, chopped
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 cup cooked chickpeas, drained and rinsed
• 1 cup low-sodium chicken broth
• 2 tsp Salted Perfection Santa Maria Select Blend
• 1 tsp dried oregano
• 1/2 cup crumbled feta cheese (optional, omit for dairy-free)
• Fresh parsley, chopped, for garnish
• Freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Grab a 9x13-inch casserole dish and set it aside.
2. Heat 1 TBS olive oil in a large skillet over medium-high heat. Season the chicken chunks with 1 1/2 tsp Salted Perfection Santa Maria Select Blend and sear until golden brown on all sides, about 4-5 minutes. Remove chicken and set aside.
3. Add the remaining 1 TBS olive oil to the skillet. Toss in diced onion and sauté until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant—don’t burn it, capisce?
4. Stir in red bell pepper, zucchini, and cherry tomatoes. Cook for 5 minutes until veggies soften slightly.
5. Return chicken to the skillet along with chickpeas, chicken broth, remaining 1/2 tsp Salted Perfection Santa Maria Select Blend, dried oregano, and a few grinds of black pepper. Stir to combine and bring to a simmer.
6. Transfer everything from the skillet into the casserole dish. Spread evenly. If using, sprinkle feta cheese over the top for that creamy Mediterranean finish.
7. Cover the casserole dish tightly with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake uncovered for an additional 10 minutes to let it brown up nice and bubbly.
8. Pull it outta the oven, let it rest for 5 minutes, and sprinkle chopped fresh parsley all over. That’s how you bring it home.
9. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!