Description
This Coconut-Lemon Chicken Alfredo combines velvety coconut milk with bright lemon and spicy chili-feta cream, creating a light yet boldly flavorful sauce. Paired with crispy parmesan-coated green beans, it’s the perfect tropical spin on a cozy classic.
Ingredients
1 lb chicken breast strips
1 cup full-fat coconut milk
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 cup crumbled feta cheese
1/2 teaspoon crushed chili flakes
2 garlic cloves, minced
1/2 cup grated parmesan cheese
2 cups green beans, trimmed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season chicken breast strips with salt and pepper. Sear until golden brown and fully cooked. Remove from skillet and set aside.
2. Preheat oven to 425°F (220°C). Toss green beans with 1 tablespoon olive oil, parmesan, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until golden and crispy.
3. In a small saucepan, combine crumbled feta, crushed chili flakes, and 2 tablespoons of coconut milk. Heat gently until feta melts into a creamy mixture.
4. In the same skillet used for chicken, sauté minced garlic until fragrant. Pour in the remaining coconut milk, lemon juice, and zest. Simmer for 3–5 minutes until slightly thickened. Stir in the chili feta cream. Season to taste.
5. Return cooked chicken to skillet and coat with sauce. Let simmer for 2–3 minutes. Serve with crispy green beans and lemon wedges if desired.
Notes
Use full-fat canned coconut milk for the creamiest, most flavorful sauce.
Adjust chili flakes to control heat—start with less if you’re spice-sensitive.
Roast green beans fresh before serving to maintain that satisfying crunch.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg
Keywords: Coconut Alfredo, chicken dinner, spicy feta sauce