04/27/2025
Garlic Chicken & Roasted Potatoes with Creamy Pesto Sauce
INGREDIENTS
Garlic-Oregano Chicken
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt & pepper to taste
Herb-Roasted Potatoes
• 2 medium Yukon Gold potatoes, diced
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp dried rosemary or thyme
• Salt & pepper to taste
Herb-Infused Rice
• 1½ cups cooked jasmine or basmati rice
• 1 tbsp butter or olive oil
• 1 tsp lemon zest 🍋
• 1 tbsp fresh parsley, chopped
• Salt & pepper to taste
Creamy Basil Pesto Sauce
• ¼ cup plain Greek yogurt
• 2 tbsp store-bought or homemade basil pesto
• 1 clove garlic, minced 🧄
• Salt & pepper to taste
• Water (to thin if needed)
INSTRUCTIONS
1. Prepare the Chicken
• Heat olive oil in a skillet over medium-high heat.
• Season chicken breasts with garlic, oregano, salt, and pepper.
• Sear chicken for 4–5 minutes per side, until golden brown and cooked through.
• Let rest for a few minutes before slicing.
2. Roast the Potatoes
• Preheat oven to 400°F (200°C).
• Toss potatoes with olive oil, garlic, rosemary, salt, and pepper.
• Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crispy.
3. Prepare the Rice
• Toss warm cooked rice with butter or olive oil, lemon zest, parsley, salt, and pepper.
• Keep warm.
4. Make the Pesto Sauce
• In a small bowl, whisk together Greek yogurt, pesto, garlic, salt, and pepper.
• Add water a teaspoon at a time until it reaches a creamy, drizzleable consistency.
5. Assemble the Plate
• Serve the sliced chicken over a bed of herb-infused rice.
• Add crispy roasted potatoes on the side.
• Drizzle everything with the creamy basil pesto sauce.
• Garnish with extra parsley or fresh basil if desired.
