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Prepare the chicken and vegetables
Preheat your oven to 180°C (356°F).
Slice the chicken fillets into thin strips or bite-sized pieces. Season with salt, black pepper, and curry powder.
In a large skillet, heat a small amount of oil and lightly sear the chicken for 3–4 minutes on each side until golden (do not cook through). Set aside.
Layer the vegetables
In a baking dish, create a vegetable base with chopped onion, zucchini slices, and ramiro pepper. Scatter minced garlic on top.
Add the seared chicken over the vegetable mixture. Sprinkle fresh dill and green onion over the chicken.
Make the creamy topping
In a small bowl, mix sour cream and mayonnaise until smooth. Spread this mixture evenly over the chicken and vegetables.
Top with the shredded mozzarella and grated cheese.
Bake the dish
Bake in the preheated oven for 35–40 minutes, or until the cheese is golden and bubbly and the chicken is cooked through. Let rest for 5–10 minutes before serving.
Prepare the mushroom potato garnish
While the chicken bakes, prepare the garnish.
In a skillet, sauté the mushrooms with olive oil until golden. Add salt and pepper to taste.
In a separate pot, boil the cubed potatoes until tender. Drain and return to the pot.
Add the cooked mushrooms to the potatoes. Pour in the cream, season with oregano, and mix gently over low heat for 2–3 minutes until the cream thickens and coats everything. Set aside.
Serve
Plate the baked chicken and vegetables alongside a generous spoonful of the mushroom potato cream garnish. Garnish with extra dill or green onions if desired.
Nutritional Information (per serving – based on 4 servings)
Prepare the chicken and vegetables
Preheat your oven to 180°C (356°F).
Slice the chicken fillets into thin strips or bite-sized pieces. Season with salt, black pepper, and curry powder.
In a large skillet, heat a small amount of oil and lightly sear the chicken for 3–4 minutes on each side until golden (do not cook through). Set aside.
Layer the vegetables
In a baking dish, create a vegetable base with chopped onion, zucchini slices, and ramiro pepper. Scatter minced garlic on top.
Add the seared chicken over the vegetable mixture. Sprinkle fresh dill and green onion over the chicken.
Make the creamy topping
In a small bowl, mix sour cream and mayonnaise until smooth. Spread this mixture evenly over the chicken and vegetables.
Top with the shredded mozzarella and grated cheese.
Bake the dish
Bake in the preheated oven for 35–40 minutes, or until the cheese is golden and bubbly and the chicken is cooked through. Let rest for 5–10 minutes before serving.
Prepare the mushroom potato garnish
While the chicken bakes, prepare the garnish.
In a skillet, sauté the mushrooms with olive oil until golden. Add salt and pepper to taste.
In a separate pot, boil the cubed potatoes until tender. Drain and return to the pot.
Add the cooked mushrooms to the potatoes. Pour in the cream, season with oregano, and mix gently over low heat for 2–3 minutes until the cream thickens and coats everything. Set aside.
Serve
Plate the baked chicken and vegetables alongside a generous spoonful of the mushroom potato cream garnish. Garnish with extra dill or green onions if desired.
Nutritional Information (per serving – based on 4 servings)
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