Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into bites
- 2 medium Yukon Gold potatoes, diced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt & pepper to taste
- 1 clove garlic, minced (for potatoes)
- 1 tsp chopped fresh rosemary (or ½ tsp dried)
- ½ cup roasted cherry tomatoes (or store-bought fire-roasted tomatoes)
- 2 tbsp basil pesto
- 2 tbsp Greek yogurt or cream
- 1 tbsp olive oil (for pesto)
- Fresh basil or parsley (for garnish)
- Extra Parmesan (for garnish)
- Crushed red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C). Toss diced potatoes with olive oil, minced garlic, rosemary, salt, and pepper in a mixing bowl. Spread evenly on a baking sheet and roast for 25–30 minutes until golden.
- Season chicken bites with olive oil, minced garlic, oregano, smoked paprika, salt, and pepper. Grill or pan-sear over medium-high heat for about 4–5 minutes per side until juicy.
- Blend roasted tomatoes, basil pesto, Greek yogurt (or cream), and olive oil in a blender until smooth. Adjust seasoning as needed.
- Serve crispy potatoes topped with grilled chicken and drizzle generously with pesto cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking, Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg