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- Preheat the oven to 180°C (350°F).
- Peel and slice the potatoes. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for about 20 minutes or until golden and crispy.
- In a bowl, whisk the eggs with sour cream, salt, pepper, and sweet paprika. Pour the mixture into a baking dish.
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- Slice the chicken breasts and layer them over the egg mixture. Top with sliced onion, tomato, mozzarella, and grated parmesan.
- Bake for about 25-30 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
- For the salad, chop the tomatoes, red onion, cucumbers, parsley, and avocado. Combine in a bowl and season with salt, pepper, and olive oil.
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- Serve the chicken breasts with the crispy potatoes and salad on the side.
- Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 70 minutes | Kcal: 600 kcal | Servings: 4 servings
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