Description
Experience a delightful blend of Mediterranean and tropical flavors with Coconut Garlic Greek Chicken with Roasted Potatoes. This vibrant dish features succulent chicken marinated in creamy coconut milk and garlic, grilled to perfection, and served alongside crispy garlic rosemary Yukon Gold potatoes. Ideal for family gatherings or casual weeknight dinners, this recipe is easy to prepare and impressively presented. The combination of tender chicken and golden roasted potatoes creates a satisfying meal that will surely become a favorite.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- ¼ cup full-fat coconut milk
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh oregano, chopped
- ½ tsp dried thyme
- Salt & freshly cracked black pepper to taste
- 2 medium Yukon Gold potatoes, cut into ½-inch cubes
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 2 tbsp olive oil
- 8 oz cremini mushrooms, finely chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves
- ¼ cup full-fat coconut milk
- 1 tbsp lemon juice
Instructions
- In a bowl, mix coconut milk, minced garlic, olive oil, oregano, thyme, salt, and pepper. Add chicken slices and marinate for at least 30 minutes.
- Preheat a grill pan or outdoor grill to medium-high heat. Grill the chicken for 2-3 minutes per side until cooked through.
- Preheat oven to 425°F (220°C). Toss potato cubes with olive oil, minced garlic, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden brown.
- Plate the crispy potatoes topped with grilled chicken slices and drizzle with any additional sauce if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 540
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 100mg