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 &