🥥🌶️🐔🥔🧀🌽 Coconut Herb Chicken Alfredo with Crispy Potatoes & Roasted Jalapeño-Feta Pesto
This innovative and deeply satisfying bowl masterfully blends creamy coconut notes with a bold, spicy, and tangy kick. Featuring tender coconut-garlic chicken and perfectly crispy golden potatoes, all generously enveloped in a luxurious creamy Alfredo sauce uniquely blended with a vibrant roasted jalapeño and feta pesto. A final irresistible topping of sweet and smoky charred corn elevates this gourmet meal to an extraordinary culinary experience.
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time & jalapeño roasting)
Cook time: 30-35 minutes
Ingredients:
🥥🌿🧄 Coconut-Garlic Chicken:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces or ½-inch thick cutlets
2 tbsp coconut oil (or olive oil)
4 cloves garlic, minced 🧄
2 tbsp full-fat canned coconut milk (from the thick cream at the top)
1 tsp dried oregano
½ tsp ground cumin
Salt & freshly cracked black pepper to taste
🥔 Crispy Golden Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
Salt & freshly cracked black pepper to taste
🌶️🧀 Sauce: Creamy Alfredo with Spicy Roasted Jalapeño-Feta Pesto:
For Roasted Jalapeño-Feta Pesto:
2-3 jalapeños (adjust to desired heat), stemmed and halved lengthwise
2 cloves garlic (unpeeled, for roasting)
4 oz crumbled feta cheese 🧀
¼ cup fresh cilantro leaves, packed 🌿 (or basil)
2 tbsp pine nuts (optional)
2-3 tbsp olive oil (for blending pesto)
1 tbsp fresh lime juice 🍋
Salt & freshly cracked black pepper to taste (taste before adding, feta is salty)
For Coconut Cream Alfredo Base:
2 tbsp butter 🧈
2 cloves garlic, minced 🧄
1 can (13.5 oz / 400ml) full-fat coconut milk (stirred well) 🥥
½ cup heavy cream
¾ cup grated Parmesan cheese 🧀
Salt & freshly cracked black pepper to taste
✨ Twist Topping: Charred Corn:
1 cup frozen or canned corn kernels, drained
1 tsp olive oil
Instructions:
Prepare Roasted Jalapeños & Garlic:
Preheat oven to 200°C (400°F).
On a small baking sheet, toss halved jalapeños and unpeeled garlic cloves with a drizzle of olive oil. Roast for 15-20 minutes, or until jalapeños are softened and slightly charred, and garlic is tender.
Let cool slightly. Peel the roasted garlic. For less heat, scrape out some of the seeds and membranes from the jalapeños.
Prepare Crispy Golden Potatoes & Charred Corn:
On a separate large baking sheet, toss potato cubes with 2 tbsp olive oil, salt, and pepper. Spread in a single layer.
On a third small baking sheet (or use half of the potato sheet if space allows), toss corn kernels with 1 tsp olive oil.
Roast potatoes for 25-30 minutes, or until golden brown, tender, and crispy, flipping halfway through. Roast corn for 10-15 minutes, or until lightly charred and heated through. Remove from oven and set aside.
Prepare Coconut-Garlic Chicken:
While vegetables roast, in a bowl, toss chicken bites with 2 tbsp coconut oil, 4 cloves minced garlic, 2 tbsp coconut milk (from the top of the can), oregano, cumin, salt, and pepper. Let marinate for at least 15 minutes.
Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and nicely browned. Set aside.
Prepare Spicy Roasted Jalapeño-Feta Pesto:
In a food processor, combine the roasted jalapeños (peeled if desired for smoother texture), roasted garlic, crumbled feta cheese, fresh cilantro (or basil), pine nuts (if using), and lime juice.
Pulse until finely chopped. With the processor running, slowly drizzle in 2-3 tbsp olive oil until a smooth or rustic pesto forms. Taste and season with salt and pepper (remember feta is salty, so add salt cautiously). Set aside.
Prepare Coconut Cream Alfredo Base & Blend with Pesto:
In the same large skillet (no need to clean from chicken), melt 2 tbsp butter over medium heat.
Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Pour in the entire can of full-fat coconut milk (stirred well) and heavy cream. Bring to a gentle simmer.
Stir in ¾ cup grated Parmesan cheese until melted and smooth. Season with salt and freshly cracked black pepper.
Stir the prepared Spicy Roasted Jalapeño-Feta Pesto into the Alfredo sauce until well combined. Keep warm over very low heat.
Assemble & Serve:
Add the cooked coconut-garlic chicken to the creamy Alfredo sauce with spicy roasted jalapeño-feta pesto and gently stir to coat.
Divide the crispy golden potatoes among plates or bowls.
Spoon the creamy, flavorful Coconut Herb Chicken Alfredo mixture generously over the potatoes.
Finish by sprinkling generously with the charred corn topping.
Serve immediately and enjoy this truly extraordinary and satisfying fusion meal!
Tips for Success:
Jalapeño Heat: The heat level of jalapeños can vary. For less spice, remove all seeds and membranes. For more heat, leave some in.
Full-Fat Coconut Milk: Use good quality full-fat coconut milk for the creamiest Alfredo.
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Potato Crispiness: Ensure potatoes are in a single layer on the baking sheet and not overcrowded for maximum crispiness.
Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm chicken broth or water.