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Heat olive oil in a skillet over medium-high heat.
Season chicken breasts with minced garlic, oregano, salt, and pepper.
Sear chicken for 4–5 minutes per side, until golden and cooked through.
Remove from heat and let rest for a few minutes before slicing.
2. Roast the Potatoes:
Preheat oven to 400°F (200°C).
Toss diced potatoes with olive oil, garlic, rosemary or thyme, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crispy.
3. Prepare the Rice:
In a bowl, mix warm cooked rice with butter or olive oil, lemon zest, chopped parsley, salt, and pepper.
Keep warm until ready to serve.
4. Make the Pesto Sauce:
In a small bowl, whisk together Greek yogurt, pesto, garlic, salt, and pepper.
Add water, one teaspoon at a time, to thin the sauce to a creamy, pourable consistency.
5. Assemble the Plate:
Arrange sliced garlic chicken over the herb rice.
Add roasted potatoes on the side.
Drizzle generously with creamy pesto sauce.
Garnish with fresh parsley or basil if desired.
Serving and Storage Tips:
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