🔥🌿🐔🥦🥔🧀🌶️ Greek Hot Honey Chicken with Broccoli & Garlic Parmesan Whipped Pesto Cream
This vibrant and boldly flavored bowl combines tender, spicy hot honey chicken bites with a perfectly roasted blend of broccoli and garlic potatoes. Everything is generously enveloped in a luxurious Parmesan Alfredo sauce, uniquely blended with a rich, whipped basil pesto. A final flourish of tangy crumbled feta and fiery chili flakes 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:
🐔🍯🌶️ Greek Hot Honey Chicken Bites:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced 🧄
1 tbsp dried oregano
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
¼ cup hot honey 🍯🌶️ (store-bought or mix honey with your favorite hot sauce)
1 tbsp fresh lemon juice 🍋
🥦🥔🧄 Roasted Broccoli & Garlic Potato Blend:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
1 large head of broccoli, cut into bite-sized florets
3 tbsp olive oil
5 cloves garlic, minced (divided: 3 for potatoes, 2 for broccoli) 🧄🧄🧄
1 tsp dried rosemary (for potatoes)
Salt & freshly cracked black pepper to taste
🌿🧀 Creamy Sauce: Parmesan Alfredo Blended with Whipped Basil Pesto:
For Whipped Basil Pesto:
2 cups fresh basil leaves, packed 🌿
¼ cup pine nuts (or walnuts, optional)
2 cloves garlic 🧄
½ cup grated Parmesan cheese (for pesto) 🧀
½ cup olive oil
Salt & freshly cracked black pepper to taste
For Alfredo Base:
2 tbsp butter 🧈
2 cloves garlic, minced 🧄
1 ½ cups heavy cream
¾ cup grated Parmesan cheese (for sauce) 🧀
Salt & freshly cracked black pepper to taste
🧀🌶️ Twist Garnish: Crumbled Feta + Chili Flakes:
¼ cup crumbled feta cheese 🧀
½ tsp crushed red pepper flakes (adjust to desired heat) 🌶️
Fresh basil leaves for garnish (optional)
Instructions:
Prepare Roasted Broccoli & Garlic Potato Blend:
Preheat oven to 200°C (400°F). Line two large baking sheets with parchment paper.
For potatoes: In a large bowl, toss potato cubes with 2 tbsp olive oil, 3 cloves minced garlic, dried rosemary, salt, and pepper. Spread in a single layer on one prepared baking sheet.
For broccoli: In the same bowl, toss broccoli florets with 1 tbsp olive oil, 2 cloves minced garlic, salt, and pepper. Spread in a single layer on the second prepared baking sheet.
Roast both potatoes and broccoli for 25-30 minutes, or until golden brown, tender, and crispy. Flip halfway through.
Prepare Greek Hot Honey Chicken Bites:
While vegetables roast, in a bowl, toss chicken bites with 2 tbsp olive oil, 3 cloves minced garlic, oregano, smoked paprika, salt, and pepper. Let marinate for at least 15 minutes.
Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and nicely browned. Remove chicken from skillet and set aside.
In the same skillet, reduce heat to medium. Stir in hot honey and lemon juice. Bring to a simmer and cook for 1-2 minutes until slightly thickened. Return chicken to the skillet and toss to coat with the glaze. Keep warm.
Prepare Whipped Basil Pesto:
In a food processor, combine packed fresh basil leaves, pine nuts, 2 cloves garlic, ½ cup grated Parmesan cheese, salt, and pepper.
Pulse until finely chopped. With the processor running, slowly drizzle in ½ cup olive oil until a smooth, almost whipped-like pesto forms. Set aside.
Prepare Parmesan Alfredo Base & Blend with Pesto:
In a large skillet or saucepan, melt 2 tbsp butter over medium heat.
Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Pour in 1 ½ cups heavy cream. Bring to a gentle simmer.
Stir in ¾ cup grated Parmesan cheese until melted and smooth. Season with salt and freshly cracked black pepper.
Stir the prepared Whipped Basil Pesto into the Alfredo sauce until well combined. The texture should be luxuriously creamy and light. Keep warm over very low heat.
Assemble & Serve:
Add the cooked Greek hot honey chicken bites to the Parmesan Alfredo with whipped pesto cream sauce and gently stir to coat.
Divide the roasted broccoli & garlic potato blend among plates or bowls.
Spoon the creamy, zesty, and subtly spicy Greek Chicken Alfredo mixture generously over the vegetables.
Finish each serving with a generous sprinkle of crumbled feta cheese and crushed red pepper flakes. Garnish with fresh basil leaves if desired.
Serve immediately and prepare for an explosion of unique and delicious flavors!
Tips for Success:
Pesto Texture: The "whipped" effect for the pesto comes from blending it well, often with enough oil to make it smooth and creamy.
Hot Honey Adjustment: Adjust the amount of hot honey on the chicken and the chili flakes in the sauce/garnish to your preferred level of sweetness and heat.
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Vegetable Spacing: Ensure potatoes and broccoli are spread in a single layer on their baking sheets and not overcrowded for maximum crispiness. Use two sheets if necessary.
Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm chicken broth or milk.