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Spinach-Artichoke Greek Chicken Alfredo with crispy parmesan broccoli and fries on a blue plate.

Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli

A high-protein, Mediterranean-inspired fusion featuring herb-grilled chicken and crispy parmesan-crusted broccoli, topped with a lighter spinach-artichoke alfredo sauce made with Greek yogurt.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 2 boneless skinless chicken breasts (sliced into strips)
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • Salt & pepper to taste
For the Crispy Parmesan Broccoli & Fries:
  • 1 lb fresh broccoli florets
  • 1 bag approx. 14oz frozen crinkle-cut fries
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
For the Healthy Alfredo Sauce:
  • 2 tbsp butter
  • 1 cup sliced mushrooms
  • 2 cloves garlic minced
  • 1/2 cup light cream
  • 1/2 cup Greek yogurt
  • 1/2 cup grated Parmesan
  • 1/2 cup fresh chopped spinach
  • 1/4 cup chopped artichoke hearts
  • Fresh basil & Italian seasonings

Method
 

  1. Marinate & Grill: Toss chicken strips with olive oil and spices. Sauté in a pan over medium-high heat for 5–7 minutes until browned. Set aside and let rest.
  2. Roast Veggies: On separate baking sheets, toss broccoli and fries with oil and salt. Roast at 400°F (200°C) for 15–20 minutes. Sprinkle with Parmesan in the last 3 minutes.
  3. The Sauce: In a large skillet, melt butter. Sauté mushrooms and garlic until tender. Reduce heat to low. Whisk in light cream and Greek yogurt. Slowly stir in Parmesan until melted.
  4. Fold in Greens: Add spinach, artichokes, and basil. Stir until the spinach wilts and the sauce coats the back of a spoon.
  5. Serve: Plate the crispy broccoli and fries, top with chicken, and pour the creamy sauce over the chicken.

Notes

For a strictly traditional Mediterranean approach, replace the frozen fries with double the broccoli or roasted lemon potatoes. To prevent the sauce from curdling, ensure the Greek yogurt is at room temperature before whisking it into the warm cream.