Greek Chili Chicken Alfredo with Smoked Feta Cream & Crispy Parmesan Asparagus

Instructions

Step 1: Preheat oven to 425°F (220°C). Toss asparagus with olive oil, garlic powder, Parmesan, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes until crispy.

Step 2: Toss chicken pieces with olive oil, oregano, chili flakes, garlic powder, paprika, lemon juice, salt, and pepper. Let marinate for at least 15 minutes.

Step 3: Sear chicken in a hot skillet over medium-high heat until golden and cooked through, about 6-8 minutes.

Step 4: In a food processor or blender, combine feta, Greek yogurt, cream cheese, garlic, smoked paprika, and olive oil. Blend until smooth. Season with salt and pepper to taste.

Step 5: Warm the smoked feta cream in a small saucepan over low heat if desired.

Step 6: Spoon feta cream onto plates. Top with seared chili chicken and serve with crispy parmesan asparagus on the side. Garnish with chopped parsley.

Storage Information

Store chicken, feta cream, and asparagus separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a skillet, asparagus in the oven or air fryer, and feta cream on low heat with a splash of milk or water to loosen if needed.