This bright and flavorful dish pairs juicy lemon-basil grilled chicken with a creamy whipped feta Alfredo sauce and crispy roasted zucchini wedges tossed in Parmesan. It’s a Mediterranean-inspired plate that hits all the right notes: creamy, zesty, herby, and crispy.
Ingredients
For the Lemon-Basil Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
1 tsp dried basil (or 1 tbsp chopped fresh basil)
1 clove garlic, minced
Salt and pepper to taste
Fresh basil leaves for garnish
For the Whipped Feta Alfredo Cream:
1/2 cup crumbled feta cheese
1/4 cup Greek yogurt
1/4 cup cream cheese
1 clove garlic, grated
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
For the Crispy Parmesan Zucchini Wedges:
2 medium zucchini, quartered lengthwise and chopped
1 tbsp olive oil
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
Salt and pepper to taste
Continue the instructions on the next page.
Continue on the next page