Description
Experience the vibrant flavors of Greece with a creamy Italian twist!
Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground chili or Aleppo pepper
- 0.5 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 0.5 cup crumbled smoked feta cheese
- 0.75 cup Greek yogurt, full-fat
- 0.5 cup grated Parmesan cheese
- 0.25 cup whole milk or cream
- 1 tbsp olive oil or butter
- 1 small garlic clove, minced
- Fresh parsley, chopped
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil (for asparagus)
- 0.25 cup grated Parmesan (for asparagus)
- Salt and pepper, to taste
- 2 medium Yukon gold potatoes, cubed (optional side)
- Olive oil, salt, smoked paprika (for roasting potatoes)
Instructions
- In a spacious bowl, combine your chicken cubes with olive oil, lemon juice, dried oregano, smoked paprika, ground chili, garlic powder, salt, and freshly ground black pepper. Massage these robust flavors into the chicken, ensuring each piece is well-coated. Allow the chicken to soak in these seasonings for at least 15 minutes, but for richer flavors, let it marinate for up to an hour in the refrigerator.
- Preheat your oven to 425°F (220°C). On a baking sheet, toss the trimmed asparagus with olive oil, seasoning them lightly with salt and pepper. Generously sprinkle parmesan cheese over the asparagus to form a crunchy layer.
- If you opt for potatoes on the side, toss cubed Yukon golds in olive oil, salt, and smoked paprika. Spread them on another section of the baking sheet or a separate one if necessary, allowing enough space for even roasting. Place the baking sheet in the oven and roast both the asparagus and potatoes for about 20–25 minutes, turning them over midway to ensure an even golden finish.
- While the vegetables are roasting, heat a cast iron skillet over medium-high heat. Add the marinated chicken pieces in batches to avoid overcrowding. Sear each batch for 5 to 7 minutes, turning once or twice to achieve a beautiful golden brown exterior and ensuring the chicken is cooked through. Set aside when done.
- In a medium saucepan, heat olive oil or butter and add minced garlic. Let the garlic simmer for about 30 seconds until fragrant. Gradually whisk in the Greek yogurt, milk, crumbled smoked feta cheese, and grated Parmesan, stirring constantly to create a smooth, creamy sauce. Add a pinch of salt and pepper to suit your taste. Remove the saucepan from heat and allow the sauce to thicken slightly as it cools for 1–2 minutes.
- Plate the seared chicken onto your serving dish and generously spoon the luxurious feta Alfredo sauce over the top. Arrange the crispy Parmesan asparagus and roasted potatoes alongside the chicken for a complete meal experience. Garnish with chopped fresh parsley and, if desired, a drizzle of olive oil or a sprinkle of lemon zest for a touch of freshness.
Notes
To prevent overcrowding in the skillet, cook the chicken in batches for optimal searing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 550 per serving
- Sodium: 460 mg
- Protein: 45 g