Lemon-Basil Chicken Alfredo with Whipped Feta Cream & Crispy Parmesan Zucchini Wedges

Instructions

Step 1: Preheat oven to 425°F (220°C). Toss zucchini with olive oil, garlic powder, Parmesan, salt, and pepper. Roast on a baking sheet for 18-20 minutes, flipping halfway, until golden and crispy.

Step 2: Marinate chicken with olive oil, lemon juice, zest, basil, garlic, salt, and pepper. Let sit for at least 15 minutes.

Step 3: Grill or sear chicken in a skillet over medium-high heat for 6-8 minutes per side until golden brown and cooked through. Let rest and slice.

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

Step 5: Spoon whipped feta Alfredo onto plates. Top with sliced chicken and serve alongside the crispy zucchini wedges. Garnish with fresh basil.

Storage Information

Store chicken, feta cream, and zucchini in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken and zucchini in a skillet or oven. Stir the feta cream before serving cold or gently warmed.