Looking for a hearty, wholesome, and flavor-packed dish that combines crispy golden potatoes, tender chicken, vibrant vegetables, and creamy cheese? These Cheesy Chicken and Vegetable Potato Bakes with Yogurt Garlic Sauce are the perfect solution for your next family dinner or meal prep session. Inspired by classic Eastern European and Mediterranean comfort food, this recipe brings together nutrient-rich ingredients in a baked, not fried, format that delivers on both taste and nutrition. The creamy yogurt-garlic sauce adds a refreshing and tangy contrast, rounding out a dish that’s comforting, delicious, and satisfying.
Cooking Time
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Servings: 6 portions
Ingredients
For the Potato Base:
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3 eggs
5 medium potatoes
Water (for rinsing)
1 onion
1 bell pepper
A handful of parsley
Salt and pepper to taste
2 tablespoons flour
For the Filling:
1 onion
1 tablespoon olive oil
300g chicken fillet
1 bell pepper
5 mushrooms
2 cloves garlic
Salt and pepper to taste
100g hard cheese (grated)
Fresh parsley (chopped)
For the Yogurt Garlic Sauce:
3 tablespoons yogurt
1 clove garlic
3 cherry tomatoes
Fresh dill (to taste)
Salt (to taste)
Step-by-Step Cooking Directions
Prepare the Potato Mixture:
Beat the eggs in a large bowl. Peel and coarsely grate the potatoes, then rinse them in cold water to remove excess starch. Drain and squeeze out the moisture thoroughly. Chop the onion and bell pepper finely. Add the grated potatoes, onion, bell pepper, and chopped parsley into the eggs. Season with salt and pepper and stir in the flour until fully combined.
Bake the Potato Base:
Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper. Spread the potato mixture evenly and shape into a rectangle or square about 1–1.5 cm thick. Bake for 20–25 minutes until the surface is golden and set.
Prepare the Chicken Filling:
While the potato base is baking, chop the onion and sauté in olive oil until translucent. Add finely chopped chicken fillet and cook until golden. Stir in diced bell pepper, sliced mushrooms, and minced garlic. Cook for another 5–6 minutes until everything is tender and aromatic. Season with salt and black pepper.
Combine Filling with Cheese and Herbs:
Turn off the heat and stir in the grated cheese and chopped parsley. This adds creaminess and fresh flavor to the filling.
Roll and Bake Again:
Once the potato base is ready, allow it to cool slightly. Place the chicken mixture evenly across the surface. Roll the base carefully from one edge to form a tight log. Cut the roll into 6 equal portions and transfer to a baking tray. Bake for another 15 minutes at 180°C until the cheese is melted and the tops are golden.
Make the Yogurt Garlic Sauce:
In a bowl, combine yogurt, minced garlic, finely diced cherry tomatoes, chopped dill, and a pinch of salt. Mix well until creamy and smooth.
Serve:
Serve each portion hot with a spoonful of yogurt garlic sauce on the side or drizzled on top.
Nutritional Information (Per Serving)
Calories: ~340 kcal
Protein: 21g
Fat: 17g
Carbohydrates: 26g
Fiber: 4g
Calcium: 140mg
Iron: 2.2mg
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The Origins and Popularity of the Recipe
This dish reflects a beautiful fusion of rustic Eastern European potato recipes and Mediterranean-style stuffed rolls. Potato rolls and baked fritters are staples in Slavic cuisine, while cheese, herbs, and yogurt sauces are essential in Mediterranean and Middle Eastern cooking. The result is a global comfort food loved for its versatility and soul-warming flavor.
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