Name: Greek Garlic Chicken with Hot Honey Roasted Potatoes and Creamy Mushroom Pesto
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: For the chicken:; 2 lbs boneless, skinless chicken breasts; 4 cloves garlic, minced; 2 tbsp olive oil (plus more for sautéing); 1 tsp dried oregano; 1 tsp dried thyme; Juice of 1 lemon; 1/2 tsp cracked black pepper; 1 tsp salt; For the potatoes:; 1.5 lbs Yukon Gold potatoes, halved; 2 tbsp olive oil; 1 tbsp honey; 1/2 tsp red pepper flakes; 1 tsp garlic powder; 1 tsp chopped rosemary; Salt to taste; For the mushroom pesto:; 8 oz cremini mushrooms, finely chopped; 1/4 cup fresh basil; 1/4 cup grated Parmesan cheese; 1 tbsp truffle oil (or 1 tsp to taste); 2 tbsp heavy cream; 1 tbsp lemon juice; Salt and pepper to taste

Description

Greek Garlic Chicken with Hot Honey Roasted Potatoes and Creamy Mushroom Pesto is a bold and flavorful Mediterranean-inspired dish featuring herb-marinated grilled chicken, sweet-spicy roasted potatoes, and an earthy, luxurious mushroom truffle pesto.

Ingredients

For the chicken:
2 lbs boneless, skinless chicken breasts
4 cloves garlic, minced
2 tbsp olive oil (plus more for sautéing)
1 tsp dried oregano
1 tsp dried thyme
Juice of 1 lemon
1/2 tsp cracked black pepper
1 tsp salt
For the potatoes:
1.5 lbs Yukon Gold potatoes, halved
2 tbsp olive oil
1 tbsp honey
1/2 tsp red pepper flakes
1 tsp garlic powder
1 tsp chopped rosemary
Salt to taste
For the mushroom pesto:
8 oz cremini mushrooms, finely chopped
1/4 cup fresh basil
1/4 cup grated Parmesan cheese
1 tbsp truffle oil (or 1 tsp to taste)
2 tbsp heavy cream
1 tbsp lemon juice
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Marinate chicken with garlic, olive oil, oregano, thyme, lemon juice, salt, and pepper for at least 30 minutes.
Preheat grill or grill pan to medium-high heat. Grill chicken for 3 minutes per side until internal temperature reaches 165°F. Let rest, then slice.
Preheat oven to 425°F. Toss potatoes with olive oil, garlic powder, rosemary, and salt. Roast for 20 minutes.
Mix honey and red pepper flakes. Flip potatoes and drizzle with hot honey mixture. Roast another 10–15 minutes until golden and crisp.
For pesto, sauté mushrooms in olive oil until browned. Blend with basil, Parmesan, truffle oil, lemon juice, cream, salt, and pepper until smooth.
Warm pesto gently before serving. Plate sliced chicken and potatoes, and drizzle with mushroom pesto.

Notes

Tofu or sweet potatoes can be used for vegetarian or lighter versions.
Use plant-based cream and cheese for a dairy-free alternative.
Marinate chicken overnight for deeper flavor.
Make pesto up to 3 days in advance and refrigerate.
Bake chicken at 400°F if grill is not available.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Grilling, Roasting, Blending
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate
Calories: 580
Sugar: 6g
Sodium: 690mg
Fat: 32g
Saturated Fat: 9g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 45g
Cholesterol: 135mg