Nutritious Chicken & Veggie Bake

Peel and grate the potatoes, then set them aside to drain excess moisture.

Chop the onion, bell pepper, zucchini, carrot, celery, and garlic finely.

Cook the Chicken:

Slice the chicken breasts into small cubes or strips.

In a bowl, whisk together eggs, sour cream, flour, mustard, salt, and pepper.

Cook the Chicken and Veggies:

Heat a little oil in a large skillet over medium heat. Add the chicken and cook until browned.

Add the chopped onion, garlic, bell pepper, zucchini, carrot, and celery to the skillet. Sauté until softened.

Combine Ingredients:

Once the chicken and veggies are cooked, add the grated potatoes to the skillet and mix well.

Stir in the cream, cheese, and a pinch of dill or parsley for flavor.

Bake:

Preheat the oven to 375°F (190°C).

Transfer the mixture to a baking dish and sprinkle with the remaining cheese on top.

Bake for 20–25 minutes, until the cheese is melted and golden.

Serve:

Garnish with fresh parsley or dill. Serve warm and enjoy!

Serving and Storage Tips:

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