Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- ½ tsp dried thyme
- Salt & freshly cracked black pepper to taste
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes
- ¼ cup grated Parmesan cheese
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves (optional)
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese (for sauce)
- 2-3 tbsp fig jam (or finely chopped dried figs)
- 1 tbsp balsamic glaze (or balsamic vinegar reduced to a glaze)
- 4 oz crumbled feta cheese (for topping)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss potato cubes with olive oil, Parmesan, minced garlic, herbs, salt, and pepper; roast for 25-30 minutes until crispy.
- Marinate chicken in olive oil, minced garlic, oregano, thyme, salt, and pepper; grill on medium-high heat for about 6 minutes total until cooked through.
- In a saucepan, sauté mushrooms and garlic in butter until softened; add cream and Parmesan to create the Alfredo sauce. Stir in fig jam and balsamic glaze.
- Combine grilled chicken with the sauce; serve over crispy potatoes topped with crumbled feta.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Grilling, Roasting, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 620
- Sugar: 4g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 130mg