🥑🍯🌶️🐔🥔🌟Creamy Garlic Chicken Alfredo

with Hot Honey Parmesan Potatoes & Avocado-Tahini Mushroom Sauce

Yields: 2–3 servings
Prep Time: 25 minutes (plus marinating time)
Cook Time: 30–35 minutes

🐔 Garlic-Marinated Grilled Chicken

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets or strips
• 2 tbsp olive oil
• 3 cloves garlic, minced 🧄
• 1 tsp dried oregano
• ½ tsp dried thyme
• Salt & freshly cracked black pepper, to taste

Instructions:

1. In a bowl, combine chicken with olive oil, garlic, oregano, thyme, salt, and pepper.
2. Marinate for at least 15 minutes while the potatoes roast.
3. Heat a grill pan or skillet over medium-high heat. Cook chicken for 2–3 minutes per side, or 5–7 minutes if in smaller pieces, until golden and fully cooked. Set aside.

🥔 Hot Honey Parmesan Crispy Potatoes

Ingredients:

• 2 medium Yukon Gold potatoes, cut into 1-inch cubes
• 2 tbsp olive oil
• ¼ cup grated Parmesan cheese 🧀
• ¼ cup hot honey 🍯🌶️ (store-bought or mix honey with your favorite hot sauce)
• ½ tsp smoked paprika
• Salt & freshly cracked black pepper, to taste

Instructions:

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. In a large bowl, toss potatoes with olive oil, Parmesan, hot honey, paprika, salt, and pepper.
3. Spread in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until crispy and golden.

🥑🍄 Avocado-Tahini Mushroom Pesto Alfredo Sauce

Ingredients:

• 1 tbsp olive oil
• 6 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 ripe avocado, peeled and pitted 🥑
• ¼ cup fresh basil leaves 🌿 (optional, for a pesto flair)
• 2 tbsp tahini (sesame paste)
• 1½ cups heavy cream
• ¾ cup grated Parmesan cheese 🧀
• 1 tbsp fresh lemon juice 🍋 (optional, for brightness)
• Salt & freshly cracked black pepper, to taste
• Optional: Pinch of red pepper flakes for a kick

Instructions:

1. In a skillet, heat olive oil over medium heat. Add mushrooms and garlic. Sauté for 5–7 minutes, until soft and lightly browned.
2. Transfer mushrooms and garlic to a blender or food processor. Add avocado, basil, and red pepper flakes (if using). Pulse into a rough pesto.
3. Add tahini, cream, and lemon juice (if using) and blend until completely smooth.
4. Return sauce to the skillet over low heat. Stir in Parmesan and gently simmer until melted and creamy. Season to taste.

🍽️ To Assemble & Serve:

1. Divide the hot honey-glazed Parmesan potatoes between plates or bowls.
2. Top with grilled garlic-marinated chicken.
3. Spoon the creamy avocado-tahini mushroom Alfredo sauce generously over the top.
4. Serve immediately for a bold, unforgettable flavor experience.

💡 Tips for Success:

• Perfect Avocado: Use a ripe, creamy avocado for the smoothest sauce.
• Tahini Texture: Choose a smooth, high-quality tahini to avoid graininess.
• Hot Honey Balance: Tailor the heat level to your liking—spicy or sweet.
• Juicy Chicken: Don’t overcook; aim for tender, juicy perfection.
• Sauce Adjustment: Thin with a bit of warm broth or water if needed for desired consistency.