Elevate your dinner experience with this delightful and satisfying bowl! Featuring tender Greek garlic chicken bites alongside perfectly roasted broccoli and delicate zucchini ribbons. Everything is generously coated in a rich, creamy Alfredo base, beautifully infused with a smoky roasted red pepper whipped feta cream. A final flourish of toasted almond flakes and a fresh parsley-mint topping adds the perfect textural and aromatic twist for an unforgettable meal.
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 30-35 minutes
Ingredients:
Greek Garlic Chicken Bites:
1 lb boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced 
1 tbsp Greek seasoning blend (oregano, thyme, garlic powder, onion powder, etc.)
Salt & freshly cracked black pepper to taste
Roasted Broccoli & Zucchini Ribbons:
1 head (about 1 lb) broccoli, cut into florets
1 medium zucchini, sliced into ribbons using a vegetable peeler or mandoline
2 tbsp olive oil
3 cloves garlic, thinly sliced
Salt & freshly cracked black pepper to taste
Sauce: Alfredo + Red Pepper Whipped Feta Cream:
For Roasted Red Pepper:
1 large red bell pepper 
½ tsp olive oil
For Red Pepper Whipped Feta:
4 oz block feta cheese, crumbled
¼ cup plain Greek yogurt (full-fat recommended for creaminess)
1 tbsp fresh lemon juice 
(optional, for brightness)
1 tbsp olive oil
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:
¼ cup almond flakes
2 tbsp fresh parsley, chopped 
1 tbsp fresh mint, chopped
Instructions:
Prepare Roasted Red Pepper & Veggies:
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Place the whole red bell pepper on one side of the baking sheet (it will char slightly).
In a large bowl, toss broccoli florets and zucchini ribbons with 2 tbsp olive oil, thinly sliced garlic, salt, and pepper. Spread in a single layer on the rest of the baking sheet.
Roast for 20-25 minutes, or until vegetables are tender-crisp and slightly charred, and the red bell pepper skin is blistered and blackened.
Once red bell pepper is roasted, transfer it to a bowl and cover with plastic wrap for 10 minutes (this helps loosen the skin). Once cool enough, peel, core, deseed, and roughly chop the roasted red pepper.
Prepare Greek Garlic Chicken Bites:
While veggies roast, in a bowl, toss chicken bites with 2 tbsp olive oil, 4 cloves minced garlic, Greek seasoning, salt, and pepper. Let marinate for at least 15 minutes.
Heat a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and nicely browned with a slight char. Remove chicken from skillet and set aside.
Prepare Red Pepper Whipped Feta Cream:
In a food processor or with an immersion blender, combine the crumbled feta cheese, plain Greek yogurt, chopped roasted red bell pepper, 1 tbsp fresh lemon juice (if using), and 1 tbsp olive oil.
Process until completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes. Set aside.
Toast Almond Flakes:
In a small dry skillet over medium-low heat, add almond flakes. Toast for 2-4 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully as they burn quickly. Remove from heat immediately.
Prepare Creamy Alfredo Base:
In a separate 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. Season with salt and freshly cracked black pepper. Keep warm over very low heat.
Assemble the Bowl:
Add the cooked Greek garlic chicken bites to the creamy Alfredo sauce and gently stir to coat.
Now, take spoonfuls of the prepared Red Pepper Whipped Feta Cream and artfully dollop it into the Alfredo sauce. Gently swirl it in with a spoon, leaving distinct streaks (don’t fully mix for a beautiful marbled effect).
Divide the roasted broccoli & zucchini ribbons among plates or bowls.
Spoon the cheesy, luscious Greek Garlic Chicken Alfredo mixture with the red pepper feta swirls generously over the roasted vegetables.
Finish by sprinkling with toasted almond flakes and the fresh parsley-mint topping.
Serve immediately and enjoy this extraordinary, flavorful, and incredibly satisfying meal!
Tips for Success:
Zucchini Ribbons: A vegetable peeler or mandoline is key for consistent, thin zucchini ribbons that cook quickly and beautifully.
Roasted Red Pepper: Roasting the whole pepper adds a wonderful smoky sweetness. You can also use good quality jarred roasted red peppers in a pinch, but fresh roasting is best.
Feta Whip: Ensure your feta and Greek yogurt are at room temperature for the smoothest whip.
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm chicken broth or milk.
