High Protein Creamy Chicken & Potato Bake Recipe

- 200 g raw chicken breast
- 220 g boiled potatoes
- 80 g white onion
- 70 g red bell pepper
- 80 g broccoli
- 100 g plain 0% Greek yogurt
- 35 g light cream cheese
- 50 g reduced-fat mozzarella
- 8 g fresh garlic
- 8 g Dijon mustard
- 5 g fresh parsley
- 5 g fresh chives
- 2 g smoked paprika
- 2 g garlic powder
- 1 g dried oregano
- 5 g lemon juice
- Salt and black pepper to taste

Cut the potatoes into 1.5–2 cm cubes. Boil for 8–12 minutes until just tender, then drain and measure 220 g.

Dice the chicken into 1.5 cm pieces. Cook in a nonstick skillet for 6–8 minutes, until the internal temperature reaches 74°C / 165°F.

Dice the onion and bell pepper. Cook in the same skillet for 4–5 minutes, adding a splash of water if needed. Add the minced garlic for another 30–60 seconds.

Steam the broccoli separately for 3–4 minutes until slightly tender.

Mix the Greek yogurt, light cream cheese, Dijon mustard, parsley, chives, smoked paprika, garlic powder, oregano, lemon juice, salt and pepper until creamy.

Place the cooked chicken, potatoes, onion, bell pepper, broccoli and garlic in an oven-safe glass baking dish.

Add the creamy sauce and gently mix everything together, keeping the potato cubes and broccoli intact.

Sprinkle the shredded mozzarella evenly over the top.

Bake at 190°C / 374°F (170°C / 338°F fan) for 12–15 minutes, until the cheese melts and the casserole reaches 74°C / 165°F throughout.

Avoid overbaking, as the yogurt sauce may separate. Let rest for 2–3 minutes before serving.

‍

Entire recipe, estimated:
- 770 calories
- 87 g protein
- 76 g carbs
- 14 g fat

‍

Chicken provides protein for muscle maintenance and recovery, while potatoes supply carbohydrates for energy.

Fat loss requires a calorie deficit. Reduce the cheese or potato portion to lower calories, or add more potatoes if you're aiming for a calorie surplus.

Exact calories and macros can vary depending on ingredient brands, quantities and any additional oil used.