Gluten-Free One-pot Chicken and Carrot Casserole

Hi guys!

This is the perfect easy dinner and is perfect for nights you don’t feel like cleaning up as it only uses one pot!

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Filled with vegetables, this is a great warming dish served on top of quinoa or brown rice 🙂

Hope you like!

Elle xo

One-pot Chicken and Carrot Casserole


  • 8 Chicken Thighs
  • 1 tbsp olive oil
  • 1 onion
  • 1 garlic clove
  • 2 tbsp tapioca flour
  • 3 cups of chicken stock
  • 600g chopped carrots
  • 1 zucchini
  • 2 and 1/2 teaspoons mixed herbs
  •  200g green beans
  • Cooked quinoa or rice to serve with


  1. Fry the thighs with the oil in a casserole or wide pan with lid, until lightly browned. Stir in the onion and garlic and fry for a few minutes.
  2. Add in the stock and stir to mix.
  3. Add the carrots, zucchini, tapioca and spices and combine well.
  4. Bring to the simmer and cover for 20 minutes.
  5. Take of the lid and simmer for 15 minutes more.
  6. Add in the green beans and simmer for another 5 minutes.
  7. Season with salt, pepper and more herbs if you like.
  8. Serve over cooked quinoa or rice, or enjoy by itself 🙂

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