Baking:
Take the cooked chicken, mushrooms, and zucchini mixture and layer it evenly over the potatoes in the baking dish.
Bake the entire dish in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Once done, let it cool for a few minutes before slicing and serving.
Making the Sauce:
While the dish is baking, prepare a refreshing yogurt sauce. In a small bowl, mix together the Greek yogurt, 1 tsp mustard, the finely diced mini cucumber, lemon juice, and freshly chopped parsley. Stir well until combined.
This tangy, creamy sauce pairs perfectly with the rich and cheesy potato and chicken dish.
Nutritional Facts (per serving):
Calories: Around 450-500 calories
Protein: High, thanks to the chicken and eggs
Fats: Moderate, with healthy fats from olive oil and cream
Carbohydrates: Moderate, primarily from the potatoes
Fiber: Good source, especially from zucchini and mushrooms
Vitamins & Minerals: Rich in Vitamin C, calcium, and iron
Baking:
Take the cooked chicken, mushrooms, and zucchini mixture and layer it evenly over the potatoes in the baking dish.
Bake the entire dish in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Once done, let it cool for a few minutes before slicing and serving.
Making the Sauce:
While the dish is baking, prepare a refreshing yogurt sauce. In a small bowl, mix together the Greek yogurt, 1 tsp mustard, the finely diced mini cucumber, lemon juice, and freshly chopped parsley. Stir well until combined.
This tangy, creamy sauce pairs perfectly with the rich and cheesy potato and chicken dish.
Nutritional Facts (per serving):
Calories: Around 450-500 calories
Protein: High, thanks to the chicken and eggs
Fats: Moderate, with healthy fats from olive oil and cream
Carbohydrates: Moderate, primarily from the potatoes
Fiber: Good source, especially from zucchini and mushrooms
Vitamins & Minerals: Rich in Vitamin C, calcium, and iron
