Description
A creamy and flavorful dish featuring tender chicken in a coconut-lemon Alfredo sauce topped with chili feta cream and served with crispy Parmesan green beans.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 can (13.5 oz) coconut milk
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1 tsp chili flakes
- 1 lb fresh green beans, trimmed
- 2 tbsp grated Parmesan cheese
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F.
- Season chicken breasts with salt and pepper.
- Heat olive oil in a pan and cook chicken until golden and cooked through.
- Remove chicken and set aside.
- In the same pan, add garlic and cook until fragrant.
- Pour in coconut milk and heavy cream, stirring well.
- Add lemon juice, zest, and Parmesan cheese, simmer until thickened.
- Slice chicken and return to the sauce.
- Toss green beans with olive oil and Parmesan.
- Bake beans for 15-20 minutes until crispy.
- Mix feta cheese with chili flakes.
- Serve chicken Alfredo topped with chili feta cream and crispy green beans.
Notes
- Use full-fat coconut milk for best texture.
- Adjust chili flakes for desired spice level.
- Freshly grated Parmesan works best.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop & Oven
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 30g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 150mg
Keywords: Coconut-Lemon Chicken Alfredo, Chili Feta Cream, Crispy Parmesan Green Beans, Dinner Recipe