SafePlates

Ingredients

• 4 medium potatoes (about 1.5 lbs / 700g), peeled and diced
• 2 cups (280g) cooked chicken breast, diced
• 1 cup (240ml) low-fat Greek yogurt
• 1/2 cup (60g) shredded low-fat cheese
• 1/2 cup (120ml) skim milk
• 2 tablespoons (30ml) olive oil
• 1 medium onion (about 5 oz / 140g), finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon (2g) paprika
• 1/2 teaspoon (2g) black pepper
• 1 teaspoon (5g) salt
• 2 tablespoons (8g) chopped fresh parsley (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 8-10 minutes, until just tender. Drain and set aside.
3. While the potatoes are cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute.
4. In a large mixing bowl, combine the cooked potatoes, diced chicken breast, sautéed onion and garlic, Greek yogurt, skim milk, shredded cheese, paprika, black pepper, and salt. Mix well until everything is evenly coated.
5. Transfer the mixture to a lightly greased baking dish (about 9x13 inches / 23x33cm). Spread evenly.
6. Bake in the preheated oven for 25-30 minutes, until the top is golden and the casserole is bubbling.
7. Remove from the oven and let it cool for 5 minutes. Sprinkle with chopped fresh parsley before serving, if desired.

Tip

For extra protein, add a handful of cooked lentils or chickpeas to the mixture before baking.