Prepare your taste buds for an exciting fusion of fiery heat and creamy comfort in this dynamic bowl! Featuring tender spiced grilled Greek chicken alongside perfectly garlic-herb roasted potatoes. Everything is generously coated in a rich, luscious Alfredo sauce, uniquely infused with a zesty and spicy jalapeño-feta pesto. A final flourish of bright lemon pickled jalapeños adds the perfect tangy, piquant twist for an unforgettable meal.
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 35-40 minutes
Ingredients:
Spiced Grilled Chicken:
1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets or bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced 
1 tbsp Greek seasoning blend (oregano, thyme, garlic powder, onion powder, etc.)
1 tsp chili powder or ½ tsp cayenne pepper (adjust to desired heat)
Salt & freshly cracked black pepper to taste
Garlic-Herb Roasted Potatoes:
1 lb Yukon Gold or red potatoes, scrubbed clean and cut into ¾-inch cubes
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary or oregano, chopped (or 1 tsp dried)
Salt & freshly cracked black pepper to taste
Sauce: Creamy Alfredo infused with Jalapeño-Feta Pesto:
For Jalapeño-Feta Pesto:
2-3 fresh jalapeños (adjust to desired heat), stemmed, halved, and deseeded (for less heat)
4 oz block feta cheese, crumbled
¼ cup packed fresh parsley or cilantro
2 cloves garlic, minced
1 tbsp fresh lemon juice 
½ cup olive oil (for blending pesto)
Salt & freshly cracked black pepper to taste
For Creamy Alfredo Base:
2 tbsp unsalted butter 
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
Salt & freshly cracked black pepper to taste
Twist & Garnish: Lemon Pickled Jalapeños:
¼ cup store-bought lemon pickled jalapeños (or quick pickle your own thin slices with hot water, lemon juice, salt, and sugar)
Optional: Fresh parsley, chopped
Instructions:
Prepare Garlic-Herb Roasted Potatoes:
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
In a large bowl, toss potato cubes with 2 tbsp olive oil, 4 cloves minced garlic, chopped fresh herbs, salt, and pepper. Ensure cubes are well coated.
Spread in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until golden brown, tender, and crispy, flipping halfway through for even browning.
Prepare Spiced Grilled Chicken:
While potatoes roast, in a bowl, toss chicken with 2 tbsp olive oil, 4 cloves minced garlic, Greek seasoning, chili powder/cayenne, salt, and pepper. Let marinate for at least 15 minutes.
Heat a grill pan or large skillet over medium-high heat. Add chicken and cook for 5-7 minutes (for bites) or 2-3 minutes per side (for cutlets), stirring/flipping occasionally, until cooked through and nicely browned with a slight char. Remove chicken from skillet and set aside.
Prepare Jalapeño-Feta Pesto:
In a food processor or with an immersion blender, combine the jalapeño halves (roasted for a smoky flavor, or raw for a brighter, sharper heat), crumbled feta cheese, fresh parsley/cilantro, 2 cloves minced garlic, and 1 tbsp fresh lemon juice.
Pulse until finely chopped. With the processor running, slowly drizzle in ½ cup olive oil until a smooth or rustic pesto forms. Season with salt and pepper to taste. Set aside.
Prepare Creamy Alfredo Base & Infuse with Pesto:
In a large skillet or saucepan, melt 2 tbsp unsalted butter over medium heat.
Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
Pour in 1 ½ cups heavy cream and bring to a gentle simmer, stirring occasionally.
Gradually stir in 1 cup grated Parmesan cheese until melted and the sauce is smooth and creamy.
Stir in 3-4 tablespoons of the prepared Jalapeño-Feta Pesto into the Alfredo sauce (start with 3 and add more to taste). Mix until well combined and the sauce takes on a greenish hue and spicy kick. Season with salt and freshly cracked black pepper. Keep warm over very low heat.
Assemble the Bowl:
Add the cooked spiced grilled chicken to the Alfredo sauce and gently stir to coat.
Divide the garlic-herb roasted potatoes among plates or bowls.
Spoon the cheesy, luscious Spicy Greek Chicken Alfredo generously over the potatoes.
Garnish each serving with a few lemon pickled jalapeños and an optional sprinkle of fresh parsley.
Serve immediately and prepare for an extraordinary, bold, and incredibly satisfying meal!
Tips for Success:
Jalapeño Prep: For the pesto, you can briefly char the jalapeños on a dry hot pan or under a broiler before blending for a smoky depth of flavor. If you want less heat, remove seeds and membranes thoroughly.
Pesto Consistency: You might not need all the pesto for the Alfredo sauce. Store any extra in an airtight container in the fridge for other uses (e.g., toast, sandwiches).
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Potato Crispiness: Ensure potatoes are in a single layer on the baking sheet and not overcrowded for maximum crispiness.
Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm chicken broth or reserved pasta water (if serving with pasta).
