Chicken, Eggplant, and Green Beans Casserole

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into cubes
• 1 large eggplant, peeled and cubed
• 1 pound fresh green beans, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large baking dish, combine chicken, eggplant, green beans, garlic, oregano, basil, salt, pepper, and olive oil. Stir to combine.
3. Bake in preheated oven for 25 minutes, or until chicken is cooked through and vegetables are tender.
4. Sprinkle Parmesan cheese over top and bake for an additional 5 minutes, or until cheese is melted and bubbly.
5. Serve immediately.

Interesting Facts

• This casserole is a great way to use up leftover chicken.
• Eggplant is a great source of dietary fiber and vitamin B6.
• Green beans are a good source of vitamins A, C, and K.