argentine

Chicken and Corn Pastel with Olive Crust

Name: Chicken and Corn Pastel with Olive Crust
Yield: 1 serving
Cuisine: argentine
Ingredients: 153 g cooked chicken breast, shredded; 136 g corn kernels (fresh or frozen); 68 g yellow onion, diced; 14 g olive oil; 76 g Greek yogurt, plain; 47 g mozzarella cheese, shredded; 21 g green olives, sliced; 0.85 g ground cumin; 2 g salt; 0.85 g black pepper

This baked dish pairs cooked chicken breast, shredded with corn kernels, green olives, sliced and yellow onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High protein High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

58 g Protein

38 g Carbohydrates

31 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

153g cooked chicken breast, shredded 162 kcal
136g corn kernels (fresh or frozen) 117 kcal
68g yellow onion, diced 27 kcal
14g olive oil 124 kcal
76g Greek yogurt, plain 55 kcal
47g mozzarella cheese, shredded 132 kcal
21g green olives, sliced 30 kcal
1g ground cumin 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

olive oil
Heat oven to 400F (200C). Lightly oil a small baking dish.
yellow onionolive oilground cuminblack pepper
In a skillet, warm olive oil over medium. Cook onion until soft, 5 minutes; add cumin and black pepper.
cooked chicken breastcorn kernels (fresh or frozen)Greek yogurtmozzarella cheesesalt
Add shredded chicken and corn; stir until hot. Mix in Greek yogurt and half the shredded cheese; season with salt.
mozzarella cheese
Spread the filling in the baking dish. Top with remaining cheese and scatter sliced olives over the top.
Bake until bubbling and golden, 12 to 15 minutes. Rest 5 minutes before eating.