Easy Chicken and Vegetable Casserole | Brenda Janschek Health & Lifestyle

Ingredients

• 1 tbsp. olive oil
• 500 grams chicken thighs
• 1 brown onion (chopped)
• 3 garlic cloves (finely chopped)
• 2 carrots (halved lengthways and cut into discs)
• 2 potatoes (peeled and diced)
• 2 tomatoes (diced)
• 2 tablespoons spelt flour
• 400 ml (2 cups) boiling chicken stock
• Sea salt and black pepper
• 1 tablespoon thyme or oregano or mixed Italian herbs
• 1 cup frozen peas
• 1 zucchini (diced)
• ¼ broccoli (cut into small pieces)
• 2 tablespoons parsley (chopped)