🍇🌿🐔 Greek Garlic Chicken with Roasted Potatoes & Fig-Balsamic Mushroom Pesto—a Mediterranean-inspired dish with a touch of sweet and tangy sophistication! Tender grilled Greek herb-marinated chicken slices served alongside crispy garlic-rosemary potatoes, all drizzled with a creamy mushroom pesto sauce enhanced by a luscious fig-balsamic reduction. A truly delightful and flavorful experience! 🥔🧄✨
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Ingredients (Serves 2–3)
🐔 Grilled Greek Herb-Marinated Chicken
2 boneless, skinless chicken breasts, sliced
2 tbsp olive oil
3 cloves garlic, minced 🧄
1 tbsp lemon juice 🍋
1 tbsp fresh oregano, chopped 🌿
½ tsp dried thyme
Salt & freshly cracked black pepper to taste
🥔 Crispy Garlic-Rosemary Potatoes
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
3 cloves garlic, minced
1 tsp fresh rosemary, chopped 🌿
Salt & freshly cracked black pepper to taste
🍄🌿🍇 Creamy Mushroom Pesto Sauce with Fig-Balsamic Reduction
8 oz cremini mushrooms, finely chopped
2 tbsp olive oil
2 cloves garlic, minced
¼ cup fresh basil leaves 🌿
2 tbsp grated Parmesan cheese 🧀
¼ cup heavy cream
2 tbsp balsamic vinegar
2 tbsp fig jam (or finely chopped dried figs)
Salt & freshly cracked black pepper to taste
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Instructions
1. Marinate & Grill the Chicken
In a bowl, toss chicken slices with olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper.
Heat a grill pan or outdoor grill to medium-high heat. Grill chicken for 2-3 minutes per side, or until cooked through and lightly charred. Set aside.
2. Prepare the Crispy 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.
3. Prepare the Creamy Mushroom Pesto Sauce with Fig-Balsamic Reduction
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.
Transfer the cooked mushroom mixture to a food processor or blender. Add basil leaves, Parmesan cheese, and heavy cream. Blend until smooth. Season with salt and pepper to taste.
In a small saucepan, combine balsamic vinegar and fig jam (or chopped figs). Bring to a simmer over medium-low heat and cook until slightly thickened and syrupy, about 5-7 minutes.
4. Assemble & Serve
Arrange the crispy garlic-rosemary potatoes on plates or in a bowl.
Top with the grilled Greek herb-marinated chicken slices.
Drizzle generously with the creamy mushroom pesto sauce and then swirl with the fig-balsamic reduction.
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A delightful Mediterranean dish with a unique and sophisticated twist! The bright Greek flavors, earthy mushrooms, fragrant rosemary, and the sweet and tangy fig-balsamic reduction create a truly memorable culinary experience.
#greekgarlicchicken #roastedpotatoes #figbalsamicpesto #MediterraneanGourmet #FlavorfulDinner 🍇🌿🐔🥔🧄🍄✨