Curry Bake

This was one of my first non- rice and bean meals under my new lifestyle. This recipe can easily be prepped and cooked in 30 to 45 minutes. Take that Rachel Ray!  I'd like to experiment more with making an actual sauce with the leftover broth for the chicken, but that would lengthen the cooking time. So for now, we'll go with quick and simple.

Ingredients:

1 small head of broccoli
2 zucchini
2 summer squash
1 green bell pepper
1 red bell pepper
1/2 medium onion
1 pound chicken thighs, approximately 6 (boneless skinless thighs are easier to work with, either will do)
2 cups chicken broth
1 tbsp lemon juice
1 clove garlic, minced
1 tbsp curry
1 tbsp basil
Salt and pepper

Method:

Slice broccoli, zucchini, squash, bell peppers and onion. Spread in the bottom of a 13"x9" baking dish.
Lay chicken thighs in veggies. Pour broth over mixture in pan. Sprinkle with lemon juice, garlic, curry, basil and salt and pepper.

Bake 30-45 minutes at 375 degrees, or until chicken is cooked through and veggies are tender. This is delicious on it's own, or over rice pasta, brown rice or sweet potatoes.