For the Hearty Base:
500g Potatoes
Salt
Black pepper
Paprika
Oregano
Vegetable oil
Savory Chicken:
400g Chicken fillet, chopped
Creamy Egg Mixture:
4 Eggs
Salt
Black pepper
200g Sour cream
Veggie Medley:
1 Onion, chopped
100g Cherry tomatoes
100g Mozzarella cheese, grated
Refreshing Sauce (Optional):
60g Sour cream
40g Mayonnaise
Salt
Black pepper
3 Cloves garlic, minced
1 Cucumber, grated
Dill, chopped
Spring onions, chopped
Instructions:
Prep the Potatoes: Cut the potatoes into slices and arrange them in a baking dish. Season them generously with salt, black pepper, paprika, and oregano. Drizzle with vegetable oil and toss to coat.
Season the Chicken: In a separate bowl, toss the chopped chicken fillet with salt, black pepper, paprika, and oregano.
Layer It Up: Spread the seasoned chicken pieces over the potatoes in the baking dish.
Whisk the Eggs: In a bowl, whisk together the eggs, salt, black pepper, and sour cream to create a creamy mixture.
Pour and Top: Pour the egg mixture evenly over the chicken and potato layer. Sprinkle the chopped onion and cherry tomatoes over the top. Finally, add a blanket of grated mozzarella cheese.
Bake to Perfection: Preheat your oven to 180°C (350°F) and bake the dish for 35 minutes, or until the potatoes are tender, the chicken is cooked through, and the cheese is golden brown.
Whip Up the Sauce (Optional): While the bake cooks, prepare the optional sauce by combining sour cream, mayonnaise, salt, pepper, and minced garlic in a bowl. Mix in the grated cucumber, chopped dill, and spring onions for a delightful and refreshing touch.
Serve and Devour! Let the bake cool slightly before serving. Enjoy this delicious one-pan wonder with or without the cooling cucumber sauce!
Conclusion:
This One-Pan Chicken and Potato Bake is a testament to the fact that quick and easy meals can be incredibly flavorful and satisfying. Ditch the takeout menus and impress yourself (and maybe even your family) with this culinary gem!
