High-Protein Chicken Casserole Recipe With Chickpeas & Broccoli Lets You Eat the Rainbow (9 Ingredients) by Elisa Schmitz

What's better than a creamy skillet casserole? A creamy high-protein skillet casserole that lets you eat the rainbow! Many parents may remember teaching their littles to "eat the rainbow." That catchphrase makes it easy for children to understand the concept of eating colorful fruits and vegetables. But adults can benefit from the reminder, too, which is why I love this creamy high-protein skillet casserole recipe. It combines protein-rich ground chicken and chickpeas with other colorful veggies into a creamy delicious meal that lets you eat the rainbow!

This cheesy one-pan casserole recipe is packed with healthy broccoli, onions and tomatoes (check out the health benefits of broccoli and the health benefits of onions). Plus, the wholesome skillet casserole is full of protein, thanks to the ground chicken, chickpeas and Greek yogurt. Check out the health benefits of protein and the health benefits of chickpeas.

Photo credit (all photos): Elisa Schmitz

Here's the gluten-free list of ingredients you'll need to make this savory skillet dinner recipe: extra virgin olive oil, onion, minced garlic, broccoli, ground chicken, chickpeas, diced tomatoes, plain Greek yogurt (or sour cream) and shredded mozzarella cheese. The chicken bouillon and fresh herb garnish are optional. You combine everything in the skillet on the stovetop then bake it until it's golden brown and bubbling. So easy!

I served this simple, delicious, nutritious high-protein meal for dinner over rice, but it would be amazing with quinoa, potatoes, pasta or all on its own. A winner winner anytime dinner!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes (ovens vary)
Total Time: 40 minutes
Servings: 8

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 1 cup onion, diced
• 2 cups broccoli, chopped
• 2 teaspoons minced garlic
• 1 pound ground chicken (or turkey)
• 15 ounces (1 can) chickpeas, drained
• 15 ounces (1 can) diced tomatoes, drained
• 1 cup plain Greek yogurt (or sour cream)
• 1 1/2 cups mozzarella cheese, shredded (divided)
• 1 teaspoon chicken bouillon powder (optional)
• salt and black pepper, to taste (optional, but I used about a 1/3 teaspoon of each)
• fresh parsley or other herb, for garnish (optional)

Here's how to make it:

1. In a cast iron skillet over medium heat, add the olive oil, onions, garlic and broccoli. Stir to combine. Add the ground chicken (or ground turkey). Break it up and sauté with the onions, garlic and broccoli until it's browned and cooked through.
   
2. Add the chickpeas and diced tomatoes. Stir to combine then remove from heat.
   
3. Add the Greek yogurt (or sour cream) and half the mozzarella cheese. Add the chicken bouillon powder, if using, and season with salt and pepper, to taste, if desired. Stir until combined, well blended and smooth on top.
   
4. Top with the remaining shredded mozzarella cheese.
   
5. Bake at 425 degrees F for 15 to 20 minutes (ovens vary), or until cooked through and a bubbly golden brown.
   
6. Allow to cool a bit before serving. Garnish with parsley or other favorite fresh herb, if desired.
   
7. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
   

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