Chicken with yoghurt crust, Naxos gruyére cheese and vegetables
Mix yoghurt, paprika and grated cheese in a bowl, until you have a fine homogeneous mass.
Cut the peppers into asymmetrical pieces. Cut the onions in 4 pieces and separate in a plate.
Put the vegetables in a baking pan, drizzle with oil and vinegar. Add salt and pepper.
Apply the mixture to the fillets and put them on the vegetables.
Grate some cheese over the fillets and roast in preheated oven, at 180℃ set to fan, for about 40-45 minutes.