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1. Prepare the Chicken:
1. Slice the chicken breasts into strips.
2. In a bowl, mix olive oil, minced garlic, oregano, salt, and pepper. Add lemon juice if using.
3. Toss the chicken in the marinade and let sit for at least 15 minutes.
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4. Pan-sear in a hot skillet over medium heat until golden and cooked through (about 4–5 minutes per side). Set aside.
2. Roast the Potatoes:
1. Preheat oven to 200°C (400°F).
2. Toss cubed potatoes with olive oil, paprika, thyme or rosemary, salt, and pepper.
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3. Spread on a baking tray and roast for 25–30 minutes or until golden and crispy, flipping halfway.
3. Cook the Rice:
1. Rinse the rice until the water runs clear.
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2. In a pot, bring 2 cups water or broth to a boil, add rice and a pinch of salt.
3. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed (about 12–15 minutes).
4. Stir in chopped parsley and dried dill/basil before serving.
4. Make the Creamy Pesto Sauce:
1. In a small bowl, mix Greek yogurt, pesto, lemon juice, and a pinch of salt.
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2. Stir until smooth. Chill until ready to serve.
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️ To Serve:
Spoon the herbed rice onto plates.
Top with garlic chicken slices and a side of crispy roasted potatoes.
Drizzle or serve the creamy pesto sauce on top or on the side.
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