🇬🇷🍋🐔 Greek Lemon Chicken Alfredo with Hot Honey Avocado Pesto and Garlic Parmesan Roasted Potatoes—a vibrant Mediterranean feast with a creamy, zesty, and subtly spicy twist!
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Ingredients (Serves 2–3)
🐔 Garlic-Lemon Grilled Chicken
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
2 cloves garlic, minced 🧄
1 tbsp lemon juice 🍋
1 tsp dried oregano
Salt & freshly cracked black pepper to taste
🍝 Alfredo Sauce with Lemon & Oregano
8 oz fettuccine pasta
1 tbsp butter 🧈
2 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese 🧀
Zest of ½ lemon 🍋
½ tsp dried oregano
Salt & freshly cracked black pepper to taste
🥔 Roasted Potatoes with Garlic & Parmesan
2 medium Yukon Gold potatoes, cut into 1-inch pieces
1 tbsp olive oil
2 cloves garlic, minced
2 tbsp grated Parmesan cheese 🧀
½ tsp dried oregano
Salt & freshly cracked black pepper to taste
🥑 Hot Honey Avocado Pesto Cream Sauce
½ ripe avocado
¼ cup fresh basil leaves 🌿
2 tbsp grated Parmesan cheese 🧀
1 tbsp olive oil
1-2 tbsp hot honey (or regular honey with a pinch of red pepper flakes)
1 tbsp lemon juice 🍋
1 clove garlic, minced
2 tbsp heavy cream
Salt & freshly cracked black pepper to taste
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Instructions
1. Marinate & Grill the Chicken
In a bowl, toss chicken pieces with olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper.
Heat a grill pan or outdoor grill to medium-high heat. Grill chicken bites for 3-4 minutes per side, or until cooked through and lightly charred. Set aside.
2. Prepare the Roasted Potatoes
Preheat oven to 400°F (200°C).
In a bowl, toss potato pieces with olive oil, minced garlic, grated Parmesan cheese, dried oregano, salt, and pepper.
Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, or until golden brown and tender, flipping halfway through.
3. Cook the Pasta
Cook fettuccine according to package instructions until al dente.
Reserve ½ cup pasta water, then drain.
4. Make the Alfredo Sauce with Lemon & Oregano
While the chicken grills and potatoes roast, melt butter in a large skillet over medium heat.
Sauté garlic until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in grated Parmesan cheese until melted and smooth.
Add lemon zest and dried oregano, stirring to combine. Season with salt and pepper.
Add cooked fettuccine to the sauce, tossing gently. Add reserved pasta water if needed to reach desired consistency.
5. Prepare the Hot Honey Avocado Pesto Cream Sauce
In a food processor or blender, combine avocado, basil leaves, Parmesan cheese, olive oil, hot honey (or honey and red pepper flakes), lemon juice, and minced garlic.
Blend until smooth. Stir in heavy cream and season with salt and pepper to taste.
6. Assemble & Serve
Serve the Alfredo pasta topped with the garlic-lemon grilled chicken bites and roasted potatoes with garlic and Parmesan on the side.
Drizzle generously with the hot honey avocado pesto cream sauce.
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A vibrant and exciting Mediterranean-inspired dish! The zesty lemon chicken, creamy oregano Alfredo, savory garlic Parmesan potatoes, and the rich, slightly spicy, and herbaceous avocado pesto create a symphony of flavors and textures that will leave you wanting more!
🇬🇷🍋🐔🌿🥔🧀🥑🍯🍝