🌶️🌿🐔🥔🧀🥑🍄 Greek Spicy Hot Honey Chicken & Garlic Parmesan Potatoes with Avocado Mushroom Pesto
Ingredients (Serves 2-3)
🐔🌿🍯🌶️ Greek Herb-Marinated Grilled Chicken Glazed with Spicy Hot Honey:
2 boneless, skinless chicken breasts, sliced or cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced 🧄
1 tbsp fresh oregano, chopped 🌿 (or 1 tsp dried)
½ tsp dried thyme
Salt & freshly cracked black pepper to taste
¼ cup hot honey 🍯🌶️ (store-bought or mix honey with your favorite hot sauce)
1 tbsp fresh lemon juice 🍋
🥔🧀🧄 Crispy Parmesan Garlic Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
¼ cup grated Parmesan cheese 🧀
3 cloves garlic, minced
½ tsp dried Italian herbs
Salt & freshly cracked black pepper to taste
🥑🍄🧀 Creamy Twist: Creamy Avocado-Mushroom Pesto Sauce with Melted Mozzarella:
1 tbsp olive oil
6 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 ripe avocado, pitted and peeled
¼ cup fresh basil leaves 🌿
2 tbsp grated Parmesan cheese
½ cup heavy cream
½ cup shredded mozzarella cheese 🧀
Salt & freshly cracked black pepper to taste
Instructions
Prepare Potatoes: Preheat oven to 200°C (400°F). In a large bowl, toss potato cubes with 2 tbsp olive oil, ¼ cup grated Parmesan cheese, 3 cloves minced garlic, Italian herbs, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
Marinate & Grill Chicken: While potatoes roast, in a bowl, toss chicken with 2 tbsp olive oil, 3 cloves minced garlic, oregano, thyme, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Grill or sauté chicken for 2-3 minutes per side (or 5-7 minutes for bites), or until cooked through and lightly charred.
Glaze Chicken: In a small bowl, whisk together the hot honey and lemon juice. Once chicken is cooked, return it to the hot skillet (or a clean pan if the grill pan is too sticky from grilling) over medium heat. Pour the hot honey glaze over the chicken and toss to coat, cooking for 1-2 minutes until the sauce slightly thickens and clings to the chicken. Remove from heat.
Prepare Avocado-Mushroom Pesto Sauce: In a medium skillet, heat 1 tbsp olive oil over medium heat. Add sliced mushrooms and 2 cloves minced garlic. Cook until mushrooms are softened and lightly browned, about 5-7 minutes.
Transfer the cooked mushrooms and garlic to a food processor. Add the ripe avocado, fresh basil leaves, and 2 tbsp grated Parmesan cheese. Pulse until a rough pesto forms.
Add the heavy cream to the food processor and blend until the sauce is creamy and smooth. Season with salt and pepper to taste. Gently warm the sauce in the same skillet over low heat if needed.
Assemble & Serve: Divide the crispy Parmesan garlic potatoes among plates or bowls. Top with the Greek spicy hot honey chicken. Spoon the creamy avocado-mushroom pesto sauce generously over the chicken and potatoes. Sprinkle with shredded mozzarella cheese and let it melt from the heat of the food, or briefly place under a broiler for a minute to get gooey and bubbly. Serve immediately.
✨ A truly adventurous and satisfying meal that combines zesty Greek herbs, sweet and spicy hot honey, earthy mushrooms, rich avocado, and cheesy goodness, all in one vibrant bowl!
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