Greek Garlic Chicken & Honey-Roasted Potatoes with Truffle Mushroom Pesto

A sophisticated Mediterranean-inspired plate featuring juicy grilled garlic-herb chicken, crispy honey-roasted rosemary potatoes, and a luscious drizzle of creamy truffle mushroom basil pesto. Perfect for an elegant dinner or a cozy weekend feast.

Ingredients (Serves 2–3)

Garlic-Herb Grilled Chicken

• 2 boneless, skinless chicken breasts, thinly sliced

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tbsp fresh oregano, chopped

• ½ tsp dried thyme

• Salt & freshly cracked black pepper, to taste

Honey-Roasted Potatoes with Garlic & Rosemary

• 2 medium Yukon Gold potatoes, cut into ½-inch cubes

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped

• 1 tbsp honey

• Salt & freshly cracked black pepper, to taste

Creamy Truffle-Infused Mushroom Basil Pesto

• 8 oz cremini mushrooms, finely chopped

• 2 tbsp olive oil

• 2 cloves garlic, minced

• ¼ cup fresh basil leaves

• ¼ cup heavy cream

• 2 tbsp grated Parmesan cheese

• 1 tsp truffle oil

• Salt & freshly cracked black pepper, to taste

Instructions

1. Marinate & Grill the Chicken

1. In a medium bowl, toss sliced chicken breasts with olive oil, minced garlic, oregano, thyme, salt, and pepper.

2. Heat a grill pan or outdoor grill over medium-high heat.

3. Grill chicken for 2–3 minutes per side, or until fully cooked with light grill marks.

4. Remove from heat and let rest briefly before serving.

2. Prepare the Honey-Roasted Potatoes

1. Preheat oven to 425°F (220°C).

2. In a large bowl, toss the cubed potatoes with olive oil, garlic, rosemary, honey, and season with salt and pepper.

3. Spread the potatoes in a single layer on a parchment-lined baking sheet.

4. Roast for 20–25 minutes, flipping once halfway through, until potatoes are golden and crisp on the outside and soft on the inside.

3. Make the Creamy Truffle Mushroom Basil Pesto

1. In a skillet, heat olive oil over medium heat. Add the chopped mushrooms and minced garlic.

2. Cook for 5–7 minutes, stirring occasionally, until mushrooms are softened and their moisture has evaporated.

3. Transfer the mixture to a blender or food processor. Add:

   • Fresh basil leaves

   • Heavy cream

   • Grated Parmesan

   • Truffle oil

   • Salt and pepper, to taste

4. Blend until smooth and creamy. If the pesto is too thick, add a splash of water or cream to thin to your desired consistency.

️ To Serve

1. Arrange the grilled garlic-herb chicken slices on a plate.

2. Add a generous portion of crispy honey-roasted potatoes beside the chicken.

3. Drizzle the plate with the creamy truffle mushroom basil pesto, or serve it in a ramekin on the side for dipping.

4. Garnish with extra basil or microgreens, if desired.

Chef’s Notes:

• Truffle oil is potent, so use sparingly—just enough to bring out the earthy notes.

• You can substitute button or shiitake mushrooms if cremini aren’t available.

• Add a squeeze of lemon over the chicken for a bright finishing touch.

• Want more green? Serve with a side salad of arugula and cherry tomatoes dressed in lemon-olive oil vinaigrette.

Wine Pairing:

Pair this dish with a glass of Chardonnay, Vermentino, or a light Pinot Noir to complement the truffle and herbaceous tones.

Let me know if you’d like a printable version, nutritional info, or a variation like adding feta, sun-dried tomatoes, or even turning it into a rice or pasta bowl!