Description
A vibrant and creamy Coconut-Lemon Chicken Alfredo featuring tender chicken breast strips simmered in a zesty coconut milk and lemon sauce, complemented by a spicy chili feta cream. Served alongside crispy parmesan-roasted green beans, this dish offers a delightful fusion of Mediterranean and tropical flavors in just 30 minutes.
Ingredients
Scale
Chicken and Sauce
- 1 lb chicken breast strips
- 1 cup full-fat coconut milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chili Feta Cream
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon crushed chili flakes
- 2 tablespoons coconut milk
Crispy Parmesan Green Beans
- 2 cups green beans, trimmed
- 2 tablespoons olive oil (divided)
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the chicken breast strips evenly with salt and black pepper. Sear the chicken strips in the hot skillet until they are golden brown on the outside and fully cooked through. Remove the cooked chicken from the skillet and set aside to keep warm.
- Roast the green beans: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the trimmed green beans with 1 tablespoon of olive oil, grated parmesan cheese, salt, and pepper until well coated. Spread the green beans in a single layer on a baking sheet. Roast them in the oven for 15 to 20 minutes, or until the beans turn golden and develop a crispy texture.
- Prepare the chili feta cream: In a small saucepan, combine the crumbled feta cheese, crushed chili flakes, and 2 tablespoons of coconut milk. Gently heat the mixture over low heat, stirring occasionally, until the feta melts and forms a smooth and creamy sauce. Remove from heat once ready.
- Make the coconut-lemon Alfredo sauce: Using the same skillet that cooked the chicken, sauté the minced garlic over medium heat until fragrant, about 1 minute. Pour in the remaining coconut milk, fresh lemon juice, and lemon zest. Bring to a gentle simmer and cook for 3 to 5 minutes until the sauce slightly thickens. Stir in the prepared chili feta cream and adjust seasoning to taste, adding extra salt or pepper if needed.
- Combine and serve: Return the cooked chicken strips to the skillet, stirring them into the sauce to ensure they are fully coated. Let the chicken simmer in the sauce for an additional 2 to 3 minutes to absorb the flavors. Serve the creamy coconut-lemon chicken Alfredo hot, accompanied by the crispy parmesan green beans. Optionally, garnish with lemon wedges for an added citrus kick.
Notes
- For extra heat, increase the amount of crushed chili flakes in the feta cream.
- Use fresh lemon juice and zest for the best citrus flavor.
- Trim the ends of the green beans before roasting for even cooking.
- This recipe can be easily doubled for more servings.
- Leftovers can be stored in the refrigerator for up to 2 days.
