Gut Healing Chicken and Root Veggie Casserole

Ingredients:

• 500g free-range chicken thighs, chopped 

• 2 tablespoons olive oil or ghee

• 1 onion, diced

• 2 cloves garlic, minced

• 2 carrots, peeled and chopped

• 1 parsnip, peeled and chopped

• 1 small sweet potato, peeled and chopped

• 1 zucchini, chopped

• 1 tsp turmeric powder

• 1 tsp ground cumin

• 1 tablespoon fresh thyme (or 1 tsp dried)

• 1 tablespoon fresh rosemary (or 1 tsp dried)

• 3 cups chicken bone broth (or filtered water)

• Sea salt and cracked pepper, to taste

• Optional: a handful of chopped kale or spinach (stirred in at the end)

Method:

1. In a large pot or casserole dish, heat oil over medium heat. Add onion and garlic and sauté until softened.

2. Add the chicken and cook for 5–7 minutes until lightly browned.

3. Stir in turmeric, cumin, thyme, and rosemary. Add a pinch of sea salt and pepper.

4. Add carrots, parsnip, sweet potato, and zucchini. Stir well to coat everything in the spices.

5. Pour in the bone broth. Bring to a boil, then reduce heat to a gentle simmer.

6. Cover and cook for 40–50 minutes, until vegetables are tender and chicken is cooked through.

7. Stir in chopped kale or spinach (if using) and let it wilt for a few minutes before serving.

8. Taste and adjust seasoning if needed.

Serve with:

• A spoonful of sauerkraut for extra gut-loving goodness

• Fresh herbs or microgreens on top

• Optional drizzle of olive oil or squeeze of lemon for brightness

This casserole freezes beautifully and makes a perfect lunch or dinner to support digestion, hormone balance, and overall vitality.