Preheat your oven to 180°C (350°F).
Heat oil in a pan over medium heat. Add chicken chunks and cook until lightly browned on all sides, about 5-7 minutes. Season with salt and pepper.
If using, add onion and garlic to the pan with the chicken and cook until softened, about 3-4 minutes.
In a baking dish, layer half of the sliced potatoes, then the chicken mixture, and finally the remaining potatoes.
Spread the sour cream evenly over the top layer of potatoes.
Sprinkle the grated cheese over the sour cream.
Bake for 30-40 minutes, or until potatoes are tender and the top is golden brown and bubbly.
While the bake is cooking, prepare the cucumber and egg salad. Peel and dice the hard-boiled eggs.
In a bowl, combine diced cucumber and diced hard-boiled eggs. Season with salt and pepper.
If using, stir in mayonnaise or extra sour cream and fresh herbs into the cucumber and egg salad.
Let the chicken and potato bake rest for a few minutes before serving alongside the fresh cucumber and egg salad.
💡 Pro Tips:
- 🥔 If you pre-boil the potatoes slightly, they'll cook even faster in the bake! Just boil for about 5-7 minutes before slicing.
- 🌿 Feel free to add other herbs you have on hand to the bake, like thyme or rosemary, for extra OOMPH! ✨
- 🌶️ A little pinch of paprika or chili flakes can add a lovely warmth to the chicken and potatoes if you like a tiny kick! 🔥
