Chicken and vegetable casserole

Canned corn - 150-200 g
Fresh parsley - 1 bunch
Onions (red or white) - 1 pc.
Zucchini (young) - 1 pc.
Chicken fillet - 2-3 pcs.
Adjika (tomato sauce) - 200-300 g
Lavash (thin) - 4 pcs.
Hard cheese - 200 g
Sour cream (10% fat) - 50 g
Garlic - 2 cloves
Edible salt and ground black pepper - to taste

Proteins 11.5 g
Fat 3.2 g
Carbohydrates 5.6 g

One of the best and simplest dietary step-by-step recipes with a photo of a casserole with chicken and vegetables is described below.

Servings: 8

Step-by-step instruction

The Oven Chicken and Vegetable Casserole is a delicious dish that is suitable for people who are eating healthy and proper nutrition (PP), as well as those who are on a diet. The casserole is low-calorie and healthy. The dish is easy to make at home, and to make it juicy, follow the recommendations from the recipe with step-by-step photos, which is described below. The cooking process can be accelerated by boiling the chicken fillet a little. Lavash can be used both purchased and homemade.

Advice! Take sour cream with a low fat content, it is possible to use mayonnaise, but only cooked with your own hand in olive oil.

Step 1

Prepare all the ingredients you need. Measure out the required amount of corn, after draining the liquid. Peel the onions, rinse under running water and cut the vegetable into medium-sized cubes. Wash the parsley, remove the dense stems and chop the herbs into large pieces. Take hard cheese and grate on a coarse grater.

Step 2

Take the zucchini, wash and trim the dense bases on both sides. If there are any damaged spots on the skin, then cut them off. Grate the vegetable on a coarse grater. It is better not to use the shallow side of the grater so that the zucchini does not turn into porridge during the cooking process.

Step 3

Place a deep frying pan with high sides on the stovetop, pour some vegetable oil on the bottom and spread it evenly over the surface with a silicone brush. When the pan is hot, add the chopped onion. Peel a couple of garlic cloves and pass the vegetables through a press, you can directly into the pan. Fry the food over medium heat for a couple of minutes, until the onions are tender.

Step 4

Chicken fillet must be finely chopped and minced or chopped with a blender. The meat can be pre-boiled a little to make it more juicy. Add the prepared minced meat to the pan with the onion and garlic and stir. Fry over medium heat for 5-7 minutes.

Step 5

Take homemade tomato sauce or adjika (you can take ordinary tomato paste, but the natural product tastes better) and add to the pan to the other ingredients, mix thoroughly. Simmer over low heat for 5 minutes.

Step 6

Add canned corn to the ingredients and stir. Continue simmering over low heat for another 5 minutes.

Step 7

Put the grated zucchini into the pan, season with salt and pepper to taste, mix well. Simmer for 7-10 minutes on low heat, covered.

Step 8

After the allotted time, add the chopped herbs to the workpiece and mix. Turn off the heat on the stove and cover the pan with a lid. Leave to cool for 15-20 minutes.

Step 9

Take a baking dish. An inventory with removable edges is best for making it easier to reach the casserole. But, if this is not the case, do not worry, any container will do. Line the bottom and edges of the form with parchment paper (no need to grease).

Step 10

Put a thin pita bread on the bottom of the form so that its edges cover the walls of the container - it will be the basis of the casserole, thanks to which it will keep its shape.

Step 11

Divide the workpiece into three parts. Put the first one on top of the pita bread in an even layer, level it with the back of a spoon so as not to pierce the pita bread.

Step 12

Put another lavash on top (you can cut off the edges in this, the main thing is that it covers the entire filling, but does not go beyond the mold) and lay out the second part of the blank. Repeat this process again, spreading out a third of the grilled vegetables with the chicken. Take a slice of grated cheese (about one third) and place the filling on top.

Step 13

Fold the edges of the pita bread inward and cover with another sheet on top to finish shaping the closed pie. Spread the top evenly with low-fat sour cream.

Step 14

Take the remaining hard cheese and spread it evenly over the surface of the pita bread, smeared with sour cream.

Step 15

Place the mold in an oven preheated to 180 degrees for 20-30 minutes (until tender). A golden crust should appear on top, and the casserole should become denser. After the allotted time, remove the dish from the oven, let it stand at room temperature for 10 minutes. Remove the casserole from the mold (if the walls do not unfasten, then pull it out, holding on to the parchment paper) and carefully separate the parchment so as not to damage the integrity of the pita bread.

Step 16

Delicious, juicy diet casserole with chicken and vegetables, ready. Cut into slices and serve hot. Garnish with fresh herbs or lettuce leaves. Enjoy your meal!