A luxurious Mediterranean-tropical fusion dish featuring garlic-coconut marinated chicken, crispy rosemary potatoes, and a velvety mushroom basil pesto cream sauce. Perfect for a restaurant-quality dinner at home!
Why You’ll Love This Recipe:
✔ Creamy coconut & bold garlic balance
✔ Crispy-on-the-outside, fluffy-inside potatoes
✔ Umami-rich mushroom pesto sauce (with a coconut twist!)
✔ Ready in 45 mins (marinating time extra)
Ingredients
For the Coconut Garlic Greek Chicken
- 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 & black pepper
For the Crispy Garlic Rosemary Potatoes
- 2 Yukon Gold potatoes, ½-inch cubes
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- Salt & black pepper
For the Coconut Mushroom Basil Pesto 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 (optional) 🧀
- 1 tbsp lemon juice 🍋
- Salt & black pepper
Step-by-Step Instructions
1️⃣ Marinate the Chicken
- In a bowl, mix coconut milk, garlic, olive oil, oregano, thyme, salt, and pepper.
- Add chicken slices, coat well, and marinate 30 mins–4 hours.
2️⃣ Roast the Potatoes
- Preheat oven to 425°F (220°C).
- Toss potatoes with olive oil, garlic, rosemary, salt, and pepper.
- Roast 20–25 mins, flipping halfway, until golden and crispy.
3️⃣ Grill the Chicken
- Heat a grill pan or skillet to medium-high.
- Grill chicken 2–3 mins per side until lightly charred and cooked through.
4️⃣ Make the Pesto Sauce
- Sauté mushrooms and garlic in olive oil until soft (~5 mins).
- Transfer to a blender with basil, coconut milk, Parmesan, and lemon juice.
- Blend until smooth, then season with salt & pepper.
5️⃣ Assemble & Serve
🍽 Plate it up:
- Potatoes on the bottom.
- Chicken slices on top.
- Drizzle generously with pesto sauce.
- Garnish with extra basil or coconut flakes (optional).
Serving Suggestions
- Pair with: A crisp Greek salad or garlic bread.
- Wine pairing: Sauvignon Blanc or light Pinot Noir.
Storage & Reheating
❄️ Fridge: Store components separately for 3 days.
🔥 Reheat:
- Chicken & potatoes: Oven at 350°F (10–15 mins).
- Sauce: Warm gently on the stove with a splash of coconut milk.
FAQs (Frequently Asked Questions)
1. Can I use chicken thighs?
✅ Yes! Thighs stay juicier—grill 4–5 mins per side.
2. How do I make this vegan?
🌱 Swap chicken for chickpeas or tofu, and omit Parmesan.
3. Can I use dried herbs?
🌿 Yes, but use ½ the amount (dried = more concentrated).
4. Why is my pesto sauce grainy?
⚠️ Blend longer or add 1 tbsp more coconut milk.
5. Can I prep this ahead?
✅ Marinate chicken overnight and chop veggies in advance.
Nutritional Info (Per Serving)
⏰ Prep Time: 15 mins (+30 mins marinating) | Cook Time: 30 mins
🔥 Calories: ~550 kcal | Servings: 2–3
Final Thoughts
This fusion dish is a tropical-meets-Mediterranean dream—creamy, crispy, and packed with layers of flavor. Perfect for date night or impressing guests!
Tried it? Tag us in your pics! 📸👇
Enjoy! 🍽️✨
