Mediterranean Chicken Alfredo with Roasted Potatoes & Spinach 
Serves: 2 | Prep: 15 min | Cook: 30 min
Ingredients:
Chicken & Mushrooms:
1 chicken breast, cubed
4 oz mushrooms, sliced
1 tbsp olive oil
1 tsp Greek seasoning (oregano, thyme, garlic powder)
Salt & pepper
Roasted Potatoes:
4–5 baby potatoes, halved
1 tbsp olive oil
½ tsp oregano
Salt, pepper, lemon juice (optional)
Sauce & Spinach:
4–5 oz spinach
1 tbsp butter or olive oil
½ cup Greek yogurt
¼ cup grated Parmesan or kefalotyri
Juice of ½ lemon
1 garlic clove (optional)
Salt, pepper, nutmeg (optional)
Optional Add-ins: Sun-dried tomatoes, olives, cherry tomatoes
Garnish: Parsley or dill
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Instructions:
1. Roast Potatoes: Toss with oil, oregano, salt, and roast at 400°F (200°C) for 25–30 min.
2. Cook Chicken & Mushrooms: Sauté chicken with seasoning, add mushrooms, cook until browned. Set aside.
3. Wilt Spinach: Sauté until soft, then set aside.
4. Make Sauce: In same pan, heat butter/oil, add garlic, then yogurt, cheese, and lemon juice. Stir until creamy.
5. Combine: Return chicken, mushrooms, and spinach to the sauce. Stir gently.
6. Serve: Plate with roasted potatoes. Garnish with parsley or dill.
