Description
Indulge in the delightful flavors of Coconut Herb Chicken Alfredo with Crispy Potatoes, a dish that perfectly balances creamy coconut sauce and tender chicken served over golden, crispy potatoes. This recipe is a celebration of taste, featuring an exciting twist with spicy roasted jalapeño-feta pesto that elevates each bite. Ideal for weeknight dinners or special occasions, this gourmet meal is not only easy to prepare but also packed with healthy ingredients, making it a comforting yet nutritious choice for family gatherings or casual meals.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 tbsp coconut oil
- 4 cloves garlic
- 13.5 oz full-fat coconut milk
- 2 medium Yukon Gold potatoes
- 4 oz crumbled feta cheese
- 2-3 jalapeños
- Fresh cilantro or basil
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C). Roast halved jalapeños and unpeeled garlic drizzled with olive oil for 15-20 minutes until tender.
- Toss potato cubes with olive oil, salt, and pepper; roast on a separate baking sheet for about 25-30 minutes until golden brown.
- Marinate chicken pieces with coconut oil, minced garlic, coconut milk, oregano, cumin, salt, and pepper for at least 15 minutes before cooking in a skillet until browned.
- Blend roasted jalapeños and garlic with feta cheese, herbs, lime juice, and olive oil in a food processor to make the pesto.
- In the skillet used for chicken, melt butter and add garlic before pouring in coconut milk and heavy cream; stir in Parmesan cheese until melted.
- Combine cooked chicken with Alfredo sauce and serve over crispy potatoes topped with charred corn.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 670
- Sugar: 4g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg