Description
Greek Chicken Alfredo with Garlic Potatoes and Spicy Hot Honey Tahini Pesto is a bold fusion dish that layers savory grilled chicken, creamy Alfredo sauce, crispy roasted potatoes, and a spicy-sweet tahini drizzle for a vibrant and satisfying meal.
Ingredients
- For the Greek Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- For the Garlic Potatoes:
- 1 lb baby potatoes, halved or quartered
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- For the Alfredo Sauce:
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 3/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
- For the Spicy Hot Honey Tahini Pesto:
- 2 tbsp tahini
- 1 tbsp honey
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Prepare the Greek Chicken: In a bowl, marinate chicken with olive oil, garlic, lemon juice, oregano, salt, pepper, and paprika for at least 15 minutes.
- Heat olive oil in a skillet over medium heat. Cook chicken 6–7 minutes per side or until golden and cooked through. Let rest, then slice.
- Make the Garlic Potatoes: Preheat oven to 400°F (200°C). Toss potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
- Prepare the Alfredo Sauce: In a saucepan, melt butter over medium heat. Sauté garlic until fragrant. Add cream, bring to a simmer, then stir in Parmesan, salt, and pepper. Stir until thick and smooth. Remove from heat.
- Make the Spicy Hot Honey Tahini Pesto: Mix tahini, honey, lemon juice, olive oil, garlic, red pepper flakes, salt, and pepper in a small bowl until smooth.
- Assemble: Plate roasted potatoes, pour over Alfredo sauce, top with sliced chicken, drizzle with tahini pesto, and garnish with parsley if desired.
Notes
- Use shrimp or lamb instead of chicken for variety.
- Add spinach or bell peppers to the Alfredo for extra veggies.
- Swap tahini for almond or cashew butter if needed.
- Store leftovers for up to 3 days; reheat with a splash of cream.
- Make pesto ahead of time and refrigerate up to a week.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 590
- Sugar: 6g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg
