Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 medium Yukon Gold potatoes
- ¼ cup sun-dried tomatoes (oil-packed)
- ¼ cup fresh basil leaves
- 6 cloves garlic (2 for chicken, 2 for potatoes, 1 for pesto, 1 optional)
- 2 tbsp grated Parmesan cheese
- 2 tbsp heavy cream
- 1 tbsp olive oil (if sun-dried tomatoes were dry-packed)
- 2 tbsp butter
- ½ tsp dried oregano
- 1 tbsp olive oil
- 1 tsp fresh rosemary (chopped)
- Salt & freshly cracked black pepper to taste
- 2 tablespoons fresh parsley (for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Toss potato cubes with olive oil, rosemary, garlic, salt, and pepper. Roast on a baking sheet for 20–25 minutes until crispy.
- In a skillet, melt butter over medium heat. Add minced garlic and chicken bites seasoned with oregano, salt, and pepper. Cook until golden brown (5–7 minutes).
- Blend sun-dried tomatoes, basil, Parmesan cheese, garlic, lemon juice, and heavy cream in a food processor until smooth.
- Serve roasted potatoes topped with garlic-butter chicken and drizzle generously with creamy pesto.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting/Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 570
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg