NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 medium Yukon gold potato Yukon gold potato

0.5 cup leeks

0.13 cup plain Greek yogurt

0 large Egg egg

1 tbsp parmesan cheese

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.

• 2

  Clean the leeks thoroughly, then thinly slice them along with the Yukon gold potato; dice the chicken breast into small, uniform bite-sized pieces.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the leeks for 3-4 minutes until they are softened and fragrant.

• 4

  In a small mixing bowl, whisk together the Greek yogurt, egg, sea salt, black pepper, and garlic powder until the mixture is smooth and creamy.

• 5

  Arrange half of the potato slices in the bottom of the baking dish, then layer the diced chicken and sautéed leeks on top.

• 6

  Place the remaining potato slices over the chicken layer and pour the yogurt mixture evenly over the entire dish.

• 7

  Sprinkle the parmesan cheese over the top, cover the dish with foil, and bake for 25 minutes.

• 8

  Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is beautifully golden brown.