Garlic Chicken & Roasted Potatoes with Creamy Pesto Sauce

1. Prepare the Chicken:

1. Slice the chicken breasts into strips.

2. In a bowl, mix olive oil, minced garlic, oregano, salt, and pepper. Add lemon juice if using.

3. Toss the chicken in the marinade and let sit for at least 15 minutes.

×
Ezoic

4. Pan-sear in a hot skillet over medium heat until golden and cooked through (about 4–5 minutes per side). Set aside.

2. Roast the Potatoes:

1. Preheat oven to 200°C (400°F).

2. Toss cubed potatoes with olive oil, paprika, thyme or rosemary, salt, and pepper.

×
Ezoic

3. Spread on a baking tray and roast for 25–30 minutes or until golden and crispy, flipping halfway.

3. Cook the Rice:

1. Rinse the rice until the water runs clear.

» MORE: Homemade Bread Recipe

2. In a pot, bring 2 cups water or broth to a boil, add rice and a pinch of salt.

3. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed (about 12–15 minutes).

4. Stir in chopped parsley and dried dill/basil before serving.

4. Make the Creamy Pesto Sauce:

1. In a small bowl, mix Greek yogurt, pesto, lemon juice, and a pinch of salt.

×
Ezoic

2. Stir until smooth. Chill until ready to serve.

—

️ To Serve:

Spoon the herbed rice onto plates.

Top with garlic chicken slices and a side of crispy roasted potatoes.

Drizzle or serve the creamy pesto sauce on top or on the side.