Chestnut & Lemon Greek Chicken Alfredo with Sage Pesto

Instructions

Step 1: Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.

Step 2: While the potatoes roast, marinate the chicken breasts with olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Let sit for at least 15 minutes.

Step 3: Grill or pan-sear the chicken over medium-high heat for 6-8 minutes per side, or until fully cooked and golden brown. Let rest, then slice.

Step 4: To make the Alfredo sauce, melt butter in a saucepan over medium heat. Sauté garlic and chestnuts for 2-3 minutes. Stir in cream and bring to a gentle simmer. Add Parmesan, lemon zest, salt, and pepper. Cook until the sauce is smooth and slightly thickened.

Step 5: For the sage pesto, combine sage, parsley, garlic, Parmesan, nuts, and salt in a food processor. Pulse while slowly drizzling in olive oil until smooth.

Step 6: Spoon the Alfredo sauce onto plates. Top with sliced grilled chicken, drizzle with sage pesto, and serve with roasted potatoes on the side.

Storage Information

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken and potatoes in a skillet or oven, and gently warm the sauce on the stovetop over low heat, stirring occasionally.