Chicken & Vegetable Casserole

Ingredients

• 4 oz (115 g) boneless chicken thigh
• 1 tsp (5 ml) extra-virgin olive oil
• 1 (50 g) large egg
• 3 tbsp (45 ml) milk, 2%
• 3 tbsp (45 g) plain Greek yogurt, 2%
• 1 2/3 tbsp (10 g) almond flour
• 1 garlic clove
• 1/2 cup (100 g) cannellini beans, rinsed
• 2/3 cup (90 g) cherry tomatoes
• 3/4 cup (90 g) green beans
• 2 tbsp (12 g) Parmesan, grated

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Method

1. Heat the oven to 190°C (375°F). Dice the thigh and brown it hard in the oil, 5 minutes.
2. Beat the egg with the milk, the yogurt, the almond flour and the garlic into a loose custard.
3. Layer the chicken, cannellini, tomatoes and green beans in a 6 1/2-inch (16 cm) dish, pour the custard over, scatter the Parmesan and bake 25 minutes, until set and the chicken is 74°C (165°F).