Description
Coconut Garlic Greek Chicken with Roasted Potatoes is a delightful blend of succulent marinated chicken, aromatic garlic, and creamy coconut milk that brings together Mediterranean and tropical flavors. This dish is not only perfect for family dinners but also shines at gatherings or cozy nights in. With its easy preparation and rich taste, you’ll impress your guests while enjoying a gourmet meal right from your kitchen. The crispy garlic rosemary potatoes add an irresistible crunch, making this dish a complete feast for the senses.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 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
- 2 medium Yukon Gold potatoes, cut into ½-inch cubes
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 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
- 1 tbsp lemon juice
- Salt & freshly cracked black pepper to taste
Instructions
- In a bowl, combine the coconut milk, minced garlic, olive oil, oregano, thyme, and season with salt and pepper. Add the sliced chicken breasts to the marinade and ensure they are well-coated. Marinate for at least 30 minutes.
- Heat your grill pan or outdoor grill to medium-high heat. Grill the marinated chicken for about 2-3 minutes on each side until cooked through and lightly charred. Set aside.
- Preheat your oven to 425°F (220°C). In a bowl, toss the potato cubes with olive oil, minced garlic, chopped rosemary, and season with salt and pepper. Spread the potatoes in a single layer on a baking sheet and roast for 20-25 minutes until golden brown and crispy.
- In a skillet, heat the remaining olive oil over medium heat. Add in chopped mushrooms and minced garlic; cook until softened. Transfer this mixture to a food processor. Add in fresh basil leaves, coconut milk, and lemon juice. Blend until smooth. Season with salt and pepper to taste.
- Place the crispy garlic rosemary potatoes on plates. Top them with grilled coconut garlic Greek chicken slices and drizzle with the mushroom basil pesto cream sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Grilling, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For deeper flavor, marinate the chicken overnight. Feel free to substitute turkey, beef, or lamb for the chicken if preferred. Add additional vegetables to the roasting pan for a complete meal.