🥥🌿🐔 Coconut Garlic Greek Chicken with Roasted Potatoes & Creamy Mushroom Basil Pesto—a Mediterranean-inspired dish with a luscious tropical twist! Tender chicken marinated in fragrant garlic and creamy coconut milk, grilled with classic Greek herbs, served alongside crispy garlic rosemary potatoes, all drizzled with an exotic coconut-infused mushroom basil pesto cream sauce. A unique and delightful fusion of flavors! 🥔🧄🍄✨
🧾 Ingredients (Serves 2-3)
🐔 Chicken Marinated in Garlic and Coconut Milk, Grilled Greek-Style:
2 boneless, skinless chicken breasts, sliced
¼ cup full-fat coconut milk
2 cloves garlic, minced 🧄
1 tbsp olive oil
1 tbsp fresh oregano, chopped 🌿
½ tsp dried thyme
Salt & freshly cracked black pepper to taste
🥔 Crispy Garlic Rosemary Potatoes:
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh rosemary, chopped
Salt & freshly cracked black pepper to taste
🍄🌿🥥 Exotic Coconut-Infused Mushroom Basil Pesto Cream Sauce:
8 oz cremini mushrooms, finely chopped
2 tbsp olive oil
2 cloves garlic, minced
¼ cup fresh basil leaves
¼ cup full-fat coconut milk
2 tbsp grated Parmesan cheese (optional) 🧀
1 tbsp lemon juice 🍋
Salt & freshly cracked black pepper to taste
🔥 Instructions
Marinate & Grill the Chicken: In a bowl, combine coconut milk, minced garlic, olive oil, oregano, thyme, salt, and pepper. Add chicken slices and marinate for at least 30 minutes (or up to a few hours in the refrigerator). Heat a grill pan or outdoor grill to medium-high heat. Grill chicken for 2-3 minutes per side, or until cooked through and lightly charred. Set aside.
Prepare the Crispy Garlic Rosemary Potatoes: Preheat oven to 425°F (220°C). In a bowl, toss potato cubes with olive oil, minced garlic, rosemary, salt, and pepper. Spread potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
Prepare the Exotic Coconut-Infused Mushroom Basil Pesto Cream Sauce: Heat olive oil in a skillet over medium heat. Add chopped mushrooms and minced garlic. Cook until mushrooms are softened and have released their liquid, about 5-7 minutes. Transfer the cooked mushroom mixture to a food processor or blender. Add basil leaves, coconut milk, Parmesan cheese (if using), and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.
Assemble & Serve: Arrange the crispy garlic rosemary potatoes on plates or in a bowl. Top with the grilled coconut garlic Greek chicken slices. Drizzle generously with the exotic coconut-infused mushroom basil pesto cream sauce.
✨ A unique and flavorful dish that beautifully blends the aromatic Greek herbs with the creamy richness of coconut and the earthy notes of mushroom and basil. A delightful culinary adventure!
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