Name: Greek Garlic Chicken with Roasted Potatoes and Pesto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp lemon juice; 1 tbsp fresh oregano, chopped; ½ tsp dried thyme; Salt & freshly cracked black pepper to taste; 2 medium Yukon Gold potatoes, cut into ½-inch cubes; 1 tbsp olive oil; 3 cloves garlic, minced; 1 tsp fresh rosemary, chopped; Salt & freshly cracked black pepper to taste; 4 oz cremini mushrooms, finely chopped; 2 tbsp olive oil; 2 cloves garlic, minced; ¼ cup fresh basil leaves; 2 tbsp grated Parmesan cheese; 2 tbsp coconut cream or plant-based milk; 1 tbsp lemon juice; Salt & freshly cracked black pepper to taste

Description

Indulge in the vibrant flavors of Greek Garlic Chicken with Roasted Potatoes and Pesto, a delightful dish that beautifully blends Mediterranean ingredients into a gourmet experience. Juicy chicken breasts marinated in zesty garlic and herbs are paired with perfectly roasted Yukon Gold potatoes, all brought together by a creamy mushroom-garlic basil pesto. This dish not only impresses with its taste but also boasts an appealing presentation, making it perfect for both casual family dinners and memorable gatherings. Enjoy a wholesome meal packed with protein and healthy fats that will leave everyone asking for seconds.

Ingredients

Scale

2 boneless, skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp lemon juice
1 tbsp fresh oregano, chopped
½ tsp dried thyme
Salt & freshly cracked black pepper to taste
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
3 cloves garlic, minced
1 tsp fresh rosemary, chopped
Salt & freshly cracked black pepper to taste
4 oz cremini mushrooms, finely chopped
2 tbsp olive oil
2 cloves garlic, minced
¼ cup fresh basil leaves
2 tbsp grated Parmesan cheese
2 tbsp coconut cream or plant-based milk
1 tbsp lemon juice
Salt & freshly cracked black pepper to taste

Instructions

Marinate chicken in olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper for at least 15 minutes.
Preheat oven to 425°F (220°C) and toss potato cubes with olive oil, garlic, rosemary, salt, and pepper; roast on a baking sheet for 20-25 minutes.
Cook marinated chicken on a grill pan over medium-high heat for 3-4 minutes per side until browned and cooked through.
In a skillet, sauté chopped mushrooms and garlic until softened; then blend with basil leaves, Parmesan cheese, coconut cream or plant-based milk, lemon juice, salt, and pepper for the pesto.
Serve roasted potatoes topped with chicken slices and drizzle generously with mushroom-garlic basil pesto.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Grilling/Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate (350g)
Calories: 497
Sugar: 2g
Sodium: 650mg
Fat: 26g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg

Keywords: For deeper flavor, marinate the chicken overnight. Feel free to substitute the heavy cream in the pesto with coconut cream or plant-based milk for a lighter version. Add seasonal vegetables like zucchini or bell peppers for extra nutrition.