Greek Garlic Chicken & Honey-Roasted Potatoes with Truffle Mushroom Pesto
✨ Mediterranean-inspired with sweet, earthy, and luxurious notes
Ingredients (Serves 2–3)
Garlic-Herb Grilled Chicken:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh oregano, chopped
- ½ tsp dried thyme
- Salt & freshly cracked black pepper to taste
Honey-Roasted Potatoes:
- 2 medium Yukon Gold potatoes, diced into ½-inch cubes
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp honey
- Salt & pepper to taste
Creamy Truffle Mushroom Basil Pesto:
- 8 oz cremini mushrooms, finely chopped
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ¼ cup fresh basil leaves
- ¼ cup heavy cream
- 2 tbsp grated Parmesan cheese
- 1 tsp truffle oil
- Salt & black pepper to taste
Instructions
1. Grill the Chicken:
In a bowl, mix chicken with olive oil, garlic, oregano, thyme, salt, and pepper.
Grill over medium-high heat for 2–3 minutes per side until fully cooked and lightly charred. Set aside.
2. Roast the Potatoes:
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, garlic, rosemary, honey, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crispy.
3. Make the Truffle Mushroom Pesto:
In a skillet, heat olive oil over medium heat.
Sauté mushrooms and garlic until soft and liquid is released (about 5–7 minutes).
Transfer to a blender or food processor. Add basil, cream, Parmesan, and truffle oil.
Blend until smooth. Season with salt and pepper.
4. Assemble & Serve:
Layer roasted potatoes on plates, top with grilled chicken slices, and drizzle with the truffle mushroom pesto.
Garnish with extra basil or Parmesan if desired.
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Calories: ~520 kcal per serving
