Description
A flavorful Greek-inspired dish featuring chili-spiced chicken bites served with roasted golden potatoes, crispy Parmesan asparagus, and a rich smoked feta cream sauce. This savory chicken Alfredo brings bold Mediterranean flavors to your dinner table with a perfect blend of spice, creamy texture, and fresh herbs.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs chicken breasts or thighs, cut into bite-sized chunks
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1.5 teaspoons chili flakes (adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Roasted Potatoes
- 1.5 lbs golden potatoes, cubed
- 2 tablespoons olive oil (for tossing)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Crispy Parmesan Asparagus
- 1 bunch asparagus, trimmed
- Olive oil for drizzling
- 0.5 cup grated Parmesan cheese
Smoked Feta Cream Sauce
- 1 cup heavy cream
- 0.75 cup crumbled smoked feta cheese
- 0.25 cup chopped fresh parsley
- Freshly ground black pepper to taste
Instructions
- Marinate the Chicken: In a bowl, combine chicken chunks with olive oil, lemon juice, minced garlic, chili flakes, dried oregano, salt, and black pepper. Toss until well coated, then let the mixture rest for 20 minutes to absorb the flavors.
- Roast the Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed golden potatoes with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 30 minutes, turning halfway through to ensure even browning and crispiness.
- Prepare Parmesan Asparagus: On a separate baking tray, arrange the trimmed asparagus. Drizzle with olive oil and sprinkle generously with grated Parmesan cheese. Roast in the oven for 12 to 15 minutes until the asparagus is crisp-tender and the cheese is golden.
- Sear the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Make the Smoked Feta Cream Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the crumbled smoked feta cheese until it melts smoothly into the sauce. Mix in chopped fresh parsley and freshly ground black pepper to taste.
- Assemble and Serve: Plate the roasted potatoes and crispy Parmesan asparagus, then top with the seared chicken bites. Generously spoon the smoked feta Alfredo sauce over the dish. Garnish with additional parsley or feta cheese if desired, and serve immediately for a warm, comforting meal.
Notes
- You can adjust the chili flakes to control the heat level according to your preference.
- If you prefer a lighter option, substitute heavy cream with half-and-half or a dairy-free alternative.
- For even crispier potatoes, soak the cubed potatoes in cold water for 30 minutes before roasting, then pat dry.
- Use fresh lemon juice for the best brightness in the chicken marinade.
- If smoked feta is unavailable, regular feta with a dash of smoked paprika can be used as a substitute.
