Instructions
Step 1: Preheat oven to 425°F (220°C). Toss potatoes with olive oil, garlic powder, thyme, salt, and pepper. Roast on a baking sheet for 25-30 minutes until golden and crispy.
Step 2: Marinate the chicken with olive oil, lemon juice, garlic, oregano, salt, and pepper. Let sit for 15-20 minutes.
Step 3: Heat a skillet over medium-high heat and sear chicken for 6-8 minutes per side or until cooked through. Let rest and slice.
Step 4: In another skillet, heat olive oil and sauté mushrooms until browned. Add ricotta, cream, Parmesan, pesto, and lemon zest. Stir until smooth and warmed through. Season with salt and pepper.
Step 5: Plate the sliced chicken with roasted potatoes and spoon the mushroom pesto Alfredo over the top. Garnish with fresh herbs and extra lemon zest if desired.
Storage Information
Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and potatoes in a skillet or oven. Warm sauce on low heat, stirring gently, and add a splash of cream if needed.
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