Indulge in this vibrant and comforting bowl, a perfect harmony of Mediterranean-inspired flavors and satisfying textures! Featuring tender lemon-herb chicken thighs alongside perfectly crispy roasted Brussels sprouts and garlic potato wedges. Everything is generously coated in a rich, creamy Alfredo, beautifully infused with a zesty spicy feta whipped cream. A final basil oil drizzle and a flourish of cracked black pepper elevate this dish to an unforgettable culinary experience.
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 35-40 minutes
Ingredients:
Lemon-Herb Chicken Thighs:
1.5 lbs boneless, skinless chicken thighs
2 tbsp olive oil
4 cloves garlic, minced 
1 tbsp dried mixed herbs (e.g., oregano, thyme, rosemary)
1 tsp lemon zest
1 tbsp fresh lemon juice
Salt & freshly cracked black pepper to taste
Crispy Roasted Brussels + Garlic Potato Wedges:
1 lb Yukon Gold or red potatoes, scrubbed clean and cut into ½-inch wedges
1 lb Brussels sprouts, trimmed and halved
3 tbsp olive oil
5 cloves garlic, minced
½ cup grated Parmesan cheese 
Salt & freshly cracked black pepper to taste
Sauce: Spicy Feta Whipped into Alfredo Cream:
For Spicy Feta Whip:
4 oz block feta cheese, crumbled
¼ cup plain Greek yogurt (full-fat recommended for creaminess)
1-2 tsp red pepper flakes (adjust to desired spice level) 
1 tbsp fresh lemon juice
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: Basil Oil Drizzle & Cracked Pepper:
¼ cup fresh basil leaves, packed
½ cup olive oil (for basil oil)
Freshly cracked black pepper, extra for garnish
Instructions:
Prepare Crispy Roasted Brussels + Garlic Potato Wedges:
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
In a large bowl, combine potato wedges and halved Brussels sprouts. Toss with 3 tbsp olive oil, 5 cloves minced garlic, ½ cup grated Parmesan cheese, salt, and pepper. Ensure everything is well coated.
Spread in a single layer on the prepared baking sheet (do not overcrowd). Roast for 30-35 minutes, or until potatoes are golden and crispy, and Brussels sprouts are tender-crisp and slightly charred. Flip halfway through for even cooking.
Prepare Lemon-Herb Chicken Thighs:
While veggies roast, in a bowl, combine chicken thighs with 2 tbsp olive oil, 4 cloves minced garlic, dried mixed herbs, lemon zest, 1 tbsp fresh lemon juice, salt, and pepper. Let marinate for at least 15 minutes.
Heat a large skillet or grill pan over medium-high heat. Add chicken thighs and cook for 6-8 minutes per side, or until cooked through and nicely browned (internal temperature of 165°F / 74°C). Remove chicken from skillet and set aside. Slice into bite-sized pieces if desired.
Prepare Spicy Feta Whip:
In a food processor or with an immersion blender, combine the crumbled feta cheese, plain Greek yogurt, 1-2 tsp red pepper flakes, 1 tbsp fresh lemon juice, 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.
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.
Make Basil Oil:
In a small blender or food processor, combine packed fresh basil leaves and ½ cup olive oil. Blend until smooth. Strain through a fine-mesh sieve for a clearer oil, or use as is for a thicker, more rustic oil.
Assemble the Bowl:
Add the cooked lemon-herb chicken thighs to the creamy Alfredo sauce and gently stir to coat.
Now, take spoonfuls of the prepared Spicy Feta Whip 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 crispy roasted Brussels sprouts and garlic potato wedges among plates or bowls.
Spoon the cheesy, luscious Lemon-Herb Chicken Alfredo mixture with the spicy feta swirls generously over the roasted vegetables.
Finish by drizzling generously with the basil oil and a final flourish of freshly cracked black pepper.
Serve immediately and enjoy this extraordinary, flavorful, and incredibly satisfying meal!
Tips for Success:
Roasted Veggies: Ensure the baking sheet isn’t overcrowded for the potatoes and Brussels sprouts to ensure they roast and crisp, rather than steam. Use two sheets if necessary.
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.
Spice Level: Adjust the red pepper flakes in the feta whip to your preferred level of heat.
Basil Oil: For a vibrant green basil oil, blanch the basil leaves briefly in boiling water and then shock them in ice water before blending with olive oil. This preserves the bright color.
Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm chicken broth or milk.
