🍅🌿🐔 Tuscan Garlic Chicken & Roasted Potatoes with Creamy Mushroom Pesto Rosso—a vibrant Mediterranean dish with a rich and slightly sweet twist! Tender garlic-herb marinated grilled chicken bites served alongside crispy roasted garlic rosemary potatoes, all drizzled with a creamy mushroom pesto sauce beautifully blended with sun-dried tomatoes. A truly delightful and flavorful experience! 🥔🧄🍄✨
🧾 Ingredients (Serves 2-3)
🐔 Garlic-Herb Marinated Grilled Chicken Bites:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced 🧄
1 tbsp fresh oregano, chopped 🌿
½ tsp dried thyme
Salt & freshly cracked black pepper to taste
🥔 Crispy Roasted Garlic Rosemary Potatoes:
2 medium Yukon Gold potatoes, cut into ½-inch cubes
2 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh rosemary, chopped
Salt & freshly cracked black pepper to taste
🍄🌿🍅 Twist: Drizzled Mushroom Pesto Cream Sauce Blended with Sun-Dried Tomatoes:
8 oz cremini mushrooms, finely chopped
2 tbsp olive oil
2 cloves garlic, minced
¼ cup sun-dried tomatoes (oil-packed), drained and chopped
¼ cup fresh basil leaves
¼ cup heavy cream
2 tbsp grated Parmesan cheese 🧀
1 tbsp lemon juice 🍋
Salt & freshly cracked black pepper to taste
🔥 Instructions
Marinate & Grill the Chicken: In a bowl, toss chicken bites with olive oil, minced garlic, oregano, thyme, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Grill or sauté chicken for 3-4 minutes per side, or until cooked through and lightly charred. Set aside.
Prepare the Crispy Roasted Garlic Rosemary Potatoes: Preheat oven to 425°F (220°C). In a bowl, toss potato cubes with olive oil, minced garlic, rosemary, salt, and pepper. Spread potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
Prepare the Drizzled Mushroom Pesto Cream Sauce Blended with Sun-Dried Tomatoes: Heat olive oil in a skillet over medium heat. Add chopped mushrooms and minced garlic. Cook until mushrooms are softened and have released their liquid, about 5-7 minutes. Stir in the chopped sun-dried tomatoes and cook for another minute. Transfer the mushroom and sun-dried tomato mixture to a food processor or blender. Add basil leaves, heavy cream, Parmesan cheese, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.
Assemble & Serve: Arrange the crispy roasted garlic rosemary potatoes on plates or in a bowl. Top with the grilled garlic-herb marinated chicken bites. Drizzle generously with the creamy mushroom pesto sauce blended with sun-dried tomatoes.
✨ A flavorful and satisfying dish that combines the bright Mediterranean herbs with earthy mushrooms, sweet and tangy sun-dried tomatoes, and crispy potatoes. A delightful culinary experience with a vibrant twist!
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