This dish is hearty but healthy, nutrient dense, high protein and high fiber, and so delicious. Bonus: kids love it too!
3 single chicken breasts (cut in cubes)
1 lbs of string beans (cut in half)
1 large yellow onion
2 medium carrots
1 small package of Greek Yogurt 6oz (I use Fage 0% or Whole Foods organic kind)
1/4 cup of olive oil
1 1/2 teaspoon of pink Himalayan salt (or to taste)
Heat up the olive oil and add carrots and onions. Sautée until onion is translucent.
Add the chicken, stir and cover. The chicken will release its juices within couple minutes. Let it simmer for about 5 min.
Add string beans, 3 cups of water and salt. Stir, cover and let it simmer for about 25 min or until the beans are partially cooked. Set aside. Hint: you will know string beans are cooked just enough when they are easy to poke thru with the fork but not falling apart and still bright green in color.
Beat eggs and mix with yogurt until smooth.
Transfer everything from the pot to the baking dish of your choice. I use clay baking dishes but you can use Le Creuset pot as well or anything that you usually use for baking. I love using the clay pots, they are inexpensive and somehow food taste different!
Pour egg mixture over the dish, stir and place in the oven at 450 degrees for about 30 minutes or until you see nice browning on the top.