Fast cuisine
Chicken and potato pan with vegetables
This is exactly the kind of everyday dish that's filling without being boring. Everything fits together, nothing is unnecessarily complicated and in the end there is an honest plate on the table.
Timing
- Preparation: approx. 10 minutes
- Oven time: approx. 40-45 minutes
- Total: approx. 50-55 minutes
- Optional grill finish: additional 3-5 minutes
Estimated nutrition
per serving · Calculated for 2 servings.
- Energy
- ≈ 810 kcal
- Protein
- ≈ 58.7 g
- Carbohydrates
- ≈ 76.7 g
- Fat
- ≈ 27.6 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1-2 onions · ≈ 150.0 g
- 1 pepper · ≈ 150.0 g
- 1 small zucchini · ≈ 250.0 g
- 1.5-2 tbsp oil · ≈ 23.89 g
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400–450 g shredded chicken
- 600-700g potatoes
- 1-2 onions
- 1 pepper
- 1 small zucchini
- 150-200g mushrooms
- 1.5-2 tbsp oil
- 1 teaspoon paprika powder
- Salt
- pepper
- optional garlic powder
- 150 g yogurt as a dip
Instructions
- Preheat oven to 200 °C fan oven.
- Cut potatoes into bite-sized cubes. Cut onions into wedges. Roughly chop the peppers, zucchini and mushrooms.
- If necessary, cut the shredded chicken a little smaller.
- Mix everything in a large bowl with oil, paprika powder, salt, pepper and optionally a little garlic powder.
- Pour the mixture into a baking dish and cook covered for 25 minutes.
- Remove the cover, turn everything once and bake for another 15-20 minutes until the potatoes are tender and the chicken is cooked through.
- Optionally use the grill function for 3-5 minutes at the end to create more roasted aromas.
- Serve with yogurt dip.
