Chicken thigh and zucchini casserole
Chicken thigh provides complete protein and keeps the casserole juicier than lean breast. Zucchini adds a little fiber, while cheese and sour cream make the dish filling.
Cut boneless skinless chicken thigh (400 g) into small pieces and slice zucchini (200 g) into half-moons. Mix egg (100 g), mayonnaise (30 g), and sour cream 30% (50 g) into a smooth sauce.
Heat ghee (30 g) in a skillet and sear the chicken for 5-7 minutes over high heat until the pieces brown slightly. The meat may still be partly raw inside; it will finish cooking in the oven.
Transfer the chicken and zucchini to a baking dish, then season with salt and black pepper to taste. Pour over the egg mixture, sprinkle semi-hard cheese (100 g) on top, and bake at 180°C for about 40 minutes, until the top is golden and the chicken is fully cooked inside.
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