🍇🌿🐔 Greek Garlic Chicken & Potatoes with Fig-Balsamic Mushroom Pesto Cream—a Mediterranean-inspired dish with a touch of sweet and tangy sophistication! Tender Greek-marinated grilled chicken slices served alongside crispy rosemary garlic roasted potatoes, all drizzled with a creamy mushroom basil pesto sauce enhanced by a luscious fig-balsamic glaze. A truly delightful and flavorful experience! 🥔🧄🍄✨
🧾 Ingredients (Serves 2-3)
🐔 Greek-Marinated Grilled Chicken Slices:
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 Rosemary Garlic Roasted 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 Basil Pesto Cream Sauce with a Fig-Balsamic Glaze Drizzle:
8 oz cremini mushrooms, finely chopped
2 tbsp olive oil
2 cloves garlic, minced
¼ cup fresh basil leaves
¼ cup heavy cream
2 tbsp grated Parmesan cheese 🧀
2 tbsp balsamic vinegar
2 tbsp fig jam (or finely chopped dried figs)
Salt & freshly cracked black pepper to taste
🔥 Instructions
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.
Prepare the Crispy Rosemary Garlic Roasted 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.
Prepare the Mushroom Basil Pesto Cream Sauce: 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, heavy cream, and Parmesan cheese. Blend until smooth and creamy. Season with salt and pepper to taste.
Prepare the Fig-Balsamic Glaze: 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.
Assemble & Serve: Arrange the crispy rosemary garlic roasted potatoes on plates or in a bowl. Top with the grilled Greek-marinated chicken slices. Drizzle generously with the mushroom basil pesto cream sauce, followed by the fig-balsamic glaze.
✨ A delightful Mediterranean dish with a unique and sophisticated twist! The bright Greek flavors, earthy mushrooms, fragrant basil, and the sweet and tangy fig-balsamic glaze create a truly memorable culinary experience.
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