Rustic Chicken & Root Vegetable Bake

• •2 boneless, skinless chicken thighs, cut into bite-sized pieces
• •2 medium potatoes, peeled and diced
• •2 carrots, peeled and sliced
• •1 red bell pepper, cored and diced
• •1 onion, chopped
• •2 cloves garlic, minced
• •2 large eggs
• •1/2 cup chicken broth
• •1/4 cup milk (or unsweetened plant milk)
• •2 tablespoons olive oil
• •1 teaspoon fresh thyme leaves, chopped
• •1 teaspoon fresh rosemary, chopped
• •Salt and freshly ground black pepper to taste
• •Fresh parsley, chopped, for garnish (optional)

1. 1Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish.
2. 2Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. 3Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion, potatoes, carrots, and bell pepper. Sauté for 8-10 minutes, stirring occasionally, until vegetables start to soften.
4. 4Stir in the minced garlic, thyme, and rosemary. Cook for another minute until fragrant.
5. 5Transfer the sautéed vegetables and the browned chicken into the prepared baking dish. Spread evenly.
6. 6In a medium bowl, whisk together the eggs, chicken broth, and milk until well combined. Season generously with salt and pepper.
7. 7Pour the egg mixture evenly over the chicken and vegetables in the baking dish.
8. 8Bake for 25-30 minutes, or until the egg mixture is set, the vegetables are tender, and the top is lightly golden brown.
9. 9Let it rest for a few minutes before serving. Garnish with fresh parsley if desired.

While egg yolks contain cholesterol, studies show that dietary cholesterol from eggs often has a minimal impact on blood cholesterol levels for most healthy people, and eggs are packed with essential nutrients like choline and vitamin D.