🌿🐔🍚 Greek Garlic Chicken with Roasted Potatoes & Spinach-Artichoke Mushroom Pesto Cream with Rice—a vibrant and nutritious Mediterranean-inspired bowl! Tender grilled chicken bites marinated in fragrant garlic and aromatic herbs, served alongside fluffy rice and crispy rosemary garlic potatoes, all drizzled with a creamy mushroom pesto beautifully blended with fresh spinach and tender artichokes. A delightful fusion of flavors and textures with a healthy twist! 🧄✨🍄
🧾 Ingredients (Serves 2-3)
* 🐔 Grilled Chicken Bites Marinated in Garlic and Herbs:
* 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
* 1 tbsp lemon juice 🍋
* Salt & freshly cracked black pepper to taste
* 🍚 **Rice:**
* 1 cup long-grain rice
* 2 cups chicken or vegetable broth
* ½ tsp salt
* 🥔 **Crispy Rosemary Garlic Potatoes:**
* 2 medium Yukon Gold potatoes, cut into ½-inch cubes
* 1 tbsp olive oil
* 2 cloves garlic, minced
* 1 tsp fresh rosemary, chopped
* Salt & freshly cracked black pepper to taste
* 🌿🍄 **Twist: Mushroom Pesto Cream Blended with Spinach and Artichokes:**
* 8 oz cremini mushrooms, finely chopped
* 2 tbsp olive oil
* 2 cloves garlic, minced
* 1 cup fresh spinach, packed
* ½ cup marinated artichoke hearts, 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**
1. **Marinate & Grill the Chicken:** In a bowl, toss chicken bites with olive oil, minced garlic, oregano, thyme, lemon juice, 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.
2. **Cook the Rice:** Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Fluff with a fork.
3. **Prepare the Crispy Rosemary Garlic 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.
4. **Prepare the Twist: Mushroom Pesto Cream Blended with Spinach and Artichokes:** 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. Add spinach to the skillet and cook until wilted. Stir in the chopped artichoke hearts. Transfer the mushroom, spinach, and artichoke 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.
5. **Assemble & Serve:** Divide the cooked rice and crispy rosemary garlic potatoes between plates or bowls. Top with the grilled chicken bites. Drizzle generously with the creamy mushroom pesto blended with spinach and artichokes.
✨ A vibrant and nutritious dish that perfectly combines bright Mediterranean flavors with fluffy rice, crispy potatoes, earthy mushrooms, fresh greens, and creamy pesto. A delightful and wholesome meal!
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