🍅🌿🐔 Tuscan Garlic Chicken & Crispy Potatoes with Sun-Dried Tomato Mushroom Pesto

🍅🌿🐔 Tuscan Garlic Chicken & Crispy Potatoes with Sun-Dried Tomato Mushroom Pesto—a vibrant Mediterranean dish bursting with flavor and texture! Tender grilled chicken bites marinated in garlic and herbs, served atop crispy garlic-herb potatoes, all drizzled with a creamy mushroom pesto sauce enhanced with the sweet and tangy notes of sun-dried tomatoes. A truly delightful and satisfying meal! 🥔🧄🍄✨

 

🧾 Ingredients (Serves 2-3)

 

🐔 Grilled Chicken Bites in Garlic-Herb Marinade:

2 boneless, skinless chicken breasts, cut into bite-sized pieces

2 tbsp olive oil

3 cloves garlic, minced 🧄

1 tbsp fresh oregano, chopped 🌿

½ tsp dried thyme

Salt & freshly cracked black pepper to taste

🥔 Crispy Garlic-Herb Potatoes:

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

2 tbsp olive oil

3 cloves garlic, minced

1 tbsp fresh rosemary, chopped

Salt & freshly cracked black pepper to taste

🍄🌿🍅 Twist: Creamy Mushroom Pesto Sauce Enhanced with Sun-Dried Tomatoes:

8 oz cremini mushrooms, finely chopped

2 tbsp olive oil

2 cloves garlic, minced

¼ cup sun-dried tomatoes (oil-packed), drained and chopped

¼ cup fresh basil leaves

¼ cup heavy cream

2 tbsp grated Parmesan cheese 🧀

1 tbsp lemon juice 🍋

Salt & freshly cracked black pepper to taste

🔥 Instructions

 

Marinate & Grill the Chicken: In a bowl, toss chicken bites with olive oil, minced garlic, oregano, thyme, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Grill or sauté chicken for 3-4 minutes per side, or until cooked through and lightly charred. Set aside.

Prepare the Crispy Garlic-Herb Potatoes: Preheat oven to 425°F (220°C). In a bowl, toss potato cubes with olive oil, minced garlic, rosemary, salt, and pepper. Spread potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy, flipping halfway through.

Prepare the Creamy Mushroom Pesto Sauce with Sun-Dried Tomatoes: Heat olive oil in a skillet over medium heat. Add chopped mushrooms and minced garlic. Cook until mushrooms are softened and have released their liquid, about 5-7 minutes. Stir in the chopped sun-dried tomatoes and cook for another minute. Transfer the mushroom and sun-dried tomato mixture to a food processor or blender. Add basil leaves, heavy cream, Parmesan cheese, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.

Assemble & Serve: Arrange the crispy garlic-herb potatoes on plates or in a bowl. Drizzle generously with the creamy mushroom pesto sauce enhanced with sun-dried tomatoes. Top with the grilled garlic-herb marinated chicken bites.

✨ A flavorful and satisfying dish that combines the bright Mediterranean herbs with the earthy mushrooms, sweet and tangy sun-dried tomatoes, and crispy potatoes. A delightful culinary experience!