with Hot Honey Crispy Brussels Sprouts & Truffle Mushroom Pesto Alfredo
An unforgettable gourmet fusion featuring crispy Greek-spiced chicken glazed in hot honey, Parmesan-roasted Brussels sprouts, and a luxurious truffle mushroom pesto Alfredo, all crowned with a tangy whipped feta drizzle. This dish brings sweet heat, earthy elegance, and Mediterranean soul together in a single indulgent bowl.
📋 Ingredients (Serves 2–3)
🐔🍯🌿 Crispy Chicken Glazed in Spicy Greek Hot Honey
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp paprika
- Salt & freshly cracked black pepper, to taste
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup hot honey (or mix honey + your favorite hot sauce)
- 1 tbsp fresh lemon juice
🧄🧀🌶️ Hot Honey Parmesan Brussels Sprouts
- 1 lb Brussels sprouts, trimmed and halved or quartered
- 2 tbsp olive oil
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt & freshly cracked black pepper, to taste
- 1–2 tsp hot honey, for roasting
🍄🌿🧀 Truffle Mushroom Pesto Alfredo Sauce
- 1 tbsp olive oil
- 6 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves (optional, for pesto feel)
- 1½ cups heavy cream
- ¾ cup grated Parmesan cheese
- 2–3 tsp white truffle oil (start with 2 tsp)
- Salt & freshly cracked black pepper, to taste
🧀🍋 Whipped Feta Drizzle
- 4 oz feta cheese, crumbled
- 2 tbsp heavy cream
- 1 tsp lemon juice (optional)
🔥 Instructions
1️⃣ Hot Honey Crispy Brussels Sprouts
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, Parmesan, garlic, salt, pepper, and a drizzle of hot honey.
- Spread in a single layer on a lined baking sheet.
- Roast 20–25 minutes, flipping once, until crispy and golden.
2️⃣ Crispy Greek Garlic Chicken
- Mix flour, garlic powder, oregano, paprika, salt, and pepper in a shallow bowl.
- Dredge chicken pieces in flour mixture, shake off excess.
- In a large skillet, heat olive oil over medium-high. Cook chicken for 5–7 minutes, until golden and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium. Add garlic and sauté 30 seconds. Add hot honey and lemon juice; simmer 1–2 minutes until slightly thickened.
- Return chicken and toss to glaze.
3️⃣ Truffle Mushroom Pesto Alfredo Sauce
- In a saucepan, heat olive oil over medium. Sauté mushrooms and garlic until soft and browned, about 5–7 minutes.
- (Optional pesto twist): Add fresh basil and briefly cook, or pulse cooked mushrooms, garlic, and basil in a food processor for pesto texture.
- Add cream to pan and bring to a simmer. Stir in Parmesan until smooth.
- Add truffle oil and season with salt and pepper. If using the processed mushroom-basil mix, stir it back in. Keep warm.
4️⃣ Whipped Feta Drizzle
- In a food processor or with a hand mixer, blend feta, cream, and lemon juice until smooth and fluffy.
🍽 To Serve
- Divide roasted Brussels sprouts onto plates or shallow bowls.
- Top with crispy hot honey-glazed chicken.
- Spoon over truffle mushroom Alfredo sauce.
- Drizzle with whipped feta.
- Garnish with extra herbs or chili flakes if desired.
🌟 Chef’s Tips
- Truffle Oil: A little goes a long way—taste before adding more.
- Crispy Brussels: Don’t overcrowd the tray or they’ll steam.
- Whipped Feta: Use soft, creamy feta (like French or Bulgarian styles) for best results.
- Hot Honey: Adjust sweetness and spice based on your hot sauce and preference.
⏱ Time & Nutrition
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: ~45 minutes
- Calories: ~550–600 kcal per serving (approx.)
📸 Tag & Share
#HotHoneyAlfredo #GreekFusion #WhippedFetaMagic #TruffleTwist #BrusselsSproutGlowUp #GourmetFusion
