🔥🌿🐔🥔🌶️🧀 Greek Garlic Chicken & Crispy Potatoes with Roasted Red Pepper Whipped Feta Pesto
This vibrant and intensely flavorful bowl is a celebration of Mediterranean tastes, featuring tender garlic-herb grilled chicken and perfectly golden-crispy oregano potatoes. Everything is generously enveloped in an ultra-creamy sauce: whipped feta blended with sweet roasted red peppers and aromatic basil pesto. A final flourish of sweet and spicy hot honey, along with crunchy chickpeas, elevates this gourmet meal to an unforgettable culinary delight.
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 30-35 minutes
Ingredients:
🐔🌿🧄 Garlic-Herb Grilled Chicken:
1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets or bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced 🧄
1 tbsp dried oregano
1 tsp dried basil
Salt & freshly cracked black pepper to taste
🥔🌿 Golden-Crispy Oregano Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
Salt & freshly cracked black pepper to taste
🌶️🧀🌿 Sauce: Ultra-Creamy Whipped Feta Blended with Roasted Red Peppers & Basil Pesto:
For Roasted Red Pepper & Basil Pesto (or Pesto Base):
1 large roasted red bell pepper (from a jar, drained, or freshly roasted/peeled) 🌶️
½ cup fresh basil leaves, packed 🌿
2 cloves garlic 🧄
2 tbsp pine nuts (optional, or walnuts)
2 tbsp olive oil (for blending pesto)
Salt & freshly cracked black pepper to taste
For Whipped Feta Base:
8 oz block feta cheese, crumbled 🧀
½ cup plain Greek yogurt (full-fat or low-fat)
2 tbsp olive oil
1 tbsp fresh lemon juice 🍋
🍯🌶️🌰 Twist: Drizzle of Hot Honey & Crunchy Chickpeas:
¼ cup canned chickpeas, rinsed, drained, and patted very dry (for crunch)
1 tbsp olive oil (for chickpeas)
Pinch of smoked paprika (for chickpeas)
2-3 tbsp hot honey 🍯🌶️ (adjust to desired sweetness/heat)
Fresh basil or oregano sprigs for garnish (optional)
Instructions:
Prepare Golden-Crispy Oregano Potatoes & Crunchy Chickpeas:
Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
For potatoes: In a large bowl, toss potato cubes with 2 tbsp olive oil, 1 tsp dried oregano, ½ tsp garlic powder, salt, and pepper. Spread in a single layer on one prepared baking sheet.
For chickpeas: In the same bowl, toss dried chickpeas with 1 tbsp olive oil and a pinch of smoked paprika, salt, and pepper. Spread in a single layer on the second prepared baking sheet.
Roast both potatoes and chickpeas for 25-30 minutes, or until potatoes are golden brown and crispy, and chickpeas are dry and crunchy. Flip halfway through.
Prepare Garlic-Herb Grilled Chicken:
While potatoes and chickpeas roast, in a bowl, toss chicken with 2 tbsp olive oil, 4 cloves minced garlic, 1 tbsp dried oregano, 1 tsp dried basil, salt, and pepper. Let marinate for at least 15 minutes.
Heat a grill pan or large skillet over medium-high heat. Add chicken and cook for 5-7 minutes (for bites) or 2-3 minutes per side (for cutlets), stirring occasionally, until cooked through and nicely browned. Set aside.
Prepare Roasted Red Pepper & Basil Pesto (or Pesto Base):
In a food processor, combine the roasted red bell pepper, packed fresh basil leaves, 2 cloves garlic, and pine nuts (if using).
Pulse until finely chopped. With the processor running, slowly drizzle in 2 tbsp olive oil until a smooth or rustic pesto forms. Season with salt and pepper to taste. Set aside.
Prepare Ultra-Creamy Whipped Feta Base:
In a clean food processor, combine the crumbled feta cheese, plain Greek yogurt, 2 tbsp olive oil, and 1 tbsp fresh lemon juice.
Process until completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes.
Assemble the Sauce:
Add the prepared Roasted Red Pepper & Basil Pesto directly into the food processor with the whipped feta. Pulse a few times until just combined and swirled throughout (you can leave it marbled for visual appeal, or blend completely for a uniform color). Taste and adjust seasoning as needed.
Combine & Serve:
Divide the golden-crispy oregano potatoes among plates or bowls.
Spoon a generous dollop of the ultra-creamy whipped feta blended with roasted red peppers & basil pesto over the potatoes.
Arrange the garlic-herb grilled chicken alongside or on top of the sauce.
Drizzle generously with hot honey.
Sprinkle with the crunchy chickpeas. Garnish with fresh basil or oregano sprigs if desired.
Serve immediately and enjoy this spectacular, flavor-packed Greek feast!
Tips for Success:
Whipped Feta: Ensure your feta and Greek yogurt are at room temperature for the smoothest whip.
Roasted Red Pepper: Using a good quality jarred roasted red pepper (drained well) is a convenient shortcut. If roasting your own, ensure it's peeled before blending.
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Chickpea Crunch: Pat chickpeas very dry before tossing with oil and roasting to ensure maximum crispiness.
Hot Honey Adjustment: Adjust the amount of hot honey to your preferred balance of sweetness and heat. You can also drizzle extra directly over individual servings.
Sauce Consistency: The whipped feta sauce will be thick. If you prefer a thinner consistency, you can add a tiny splash more olive oil or water when blending. Tuscan Garlic Chicken Alfredo with Sundried Tomato-Basil Cream & Parmesan Broccoli • 🍗 Pan-seared Tuscan chicken • 🥦 Roasted parmesan-crusted broccoli • 🍅 Sauce: Alfredo loaded with sun-dried tomato, basil, and garlic • ✨ Twist: Balsamic glaze finish