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 cup coconut milk
- 1/2 cup heavy cream
- 1 lemon (zested and juiced)
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1 tsp chili flakes
- 2 cups fresh green beans
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper. Cook in a skillet with olive oil until golden and fully cooked. Set aside.
- In the same skillet, add garlic and sauté for 30 seconds. Pour in coconut milk and heavy cream, then stir in lemon zest and juice.
- Simmer the sauce until slightly thickened. Add Parmesan cheese and stir until smooth.
- Slice the cooked chicken and return to the sauce. Let it warm through.
- In a small bowl, mix feta cheese and chili flakes to make the chili-feta cream.
- Toss green beans with olive oil, salt, and Parmesan. Roast in the oven at 400°F for 15 minutes until crispy.
- Serve the chicken Alfredo topped with chili-feta cream and crispy green beans on the side.
Notes
- For extra spice, increase the chili flakes to taste.
- Substitute chicken with shrimp for a seafood variation.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg
Keywords: Coconut Lemon Chicken Alfredo, Chili-Feta Cream, Crispy Parmesan Green Beans, Creamy Chicken Pasta, Easy Weeknight Dinner