Chicken vegetable casserole with cheese au gratin / Low carb lunch

October gave a party;CoverHerbstkorb klein The leaves by hundreds came, The Ashes, Oaks, and Maples, And leaves of every name. The sunshine spread a carpet, And every thing was grand; Miss Weather led the dancing; Professor Wind, the band…. The sight was like a rainbow New-fallen from the sky….auflauffertig1 ~George Cooper, „October’s Party“

And there is a huge vegetable party going on in the oven :) I saw this beautiful autumn basket this morning,smiling at me, with all these amazing colors and tasty vegtable left overs from last week. These colors were so inviting on a sunday morning so it was the right and perfect day to make a super healthy low carb lunch! A truly amazing chicken vegetable casserole with cheese au gratin! Yumm :) This is what you need: 1 Hakkaido pumpkin 2 sweet potatos 3 patatos 2 huge carrots 1 zucchini 1 Onion 1 handfull half sliced cauliflower 3 huge chicken legs To flavor: • Salt • Peper • Chicken mixxed flavors •Chicken stock (you can also use vegetable stock. It’s a healthier version than salt and replacing that gives it another great  flavor rather than just plain salt. You can also go for a 50/50 version to start with :) •Oregano herbs •Curry powder (optional, you can leave it out as well) •Gara Masala (That’s also just optional, I used it for the first time on a veggy casserole,just to try it out, but you can totally leave it out) •Garlic powder •Rosmary ( I used the fresh ones that I plant on my balcony:) optional: you can also add tomatoes and capsicum into it! I’d personally recommend red capsicum, because they boost the immune system. Carotenoids also strengthen the immune system and reduce inflammation. At the same time deliver sweet peppers plenty of vitamin C, which acts also strengthening the immune system. A strong defense force is important. Specially for in this season and also to prepare for the winter to come :) Lets start! :)schenkel klein 1)First take the chicken legs and take-off the skin and clean the rest out. Put it all a bowl and start marinate it. Use some oil,(I used walnutt oil) and mixx some garlic powder, chilly powder, a bit of oregano herbs and stir it all together. You can put it in the fridge and leave it for a couple of hours to have a more intenisitiy of flavors or what I did is just leave it behind until the rest was ready. 2)Chop all the vegetables into small cubes and put them into an extra bowl.Now add all the spices and stir through. Put everything on a plate and place the marinated chicken on it. IMG_0096auflauf fertig klein

3)Make sure your oven is already pre-heated. Place the plate inside and leave it there for 40 minutes. 200Celicius/  392,00Fahrenheit. Sorry, I am not really familiar with American Oven heating :(

4)After 40 minutes, you can add some cheese on it! That’s what I did! :)   and DONE! :)   auflauffertigklein I really hope you like this recipe! It’s really easy to make and it’s super low carb! Hope you enjoyed it! Let me know what you think! Lots of love! xoxo

Advertisements

2 Kommentare

Kommentar verfassen

Trage deine Daten unten ein oder klicke ein Icon um dich einzuloggen:

WordPress.com-Logo

Du kommentierst mit Deinem WordPress.com-Konto. Abmelden / Ändern )

Twitter-Bild

Du kommentierst mit Deinem Twitter-Konto. Abmelden / Ändern )

Facebook-Foto

Du kommentierst mit Deinem Facebook-Konto. Abmelden / Ändern )

Google+ Foto

Du kommentierst mit Deinem Google+-Konto. Abmelden / Ändern )

Verbinde mit %s