Description
Level up your dinner ideas with this irresistible Coconut-Lemon Chicken Alfredo with Chili Feta Cream & Crispy Parmesan Green Beans. This easy recipe delivers bold flavor in every bite—juicy seared chicken coated in a velvety coconut Alfredo sauce, a spicy-salty chili feta cream for contrast, and crunchy roasted green beans dusted in Parmesan. Perfect for an impressive yet quick dinner, this dish balances creamy, zesty, spicy, and crispy all in one plate. Whether you’re looking for healthy snack alternatives, quick weeknight meals, or elegant dinner ideas—this one checks every box.
Ingredients
2 large boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic minced
1 cup full-fat coconut milk
0.5 cup heavy cream
0.5 cup grated Parmesan cheese
1 lemon zested
0.5 lemon juiced
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (optional)
0.5 cup crumbled feta cheese
0.25 cup Greek yogurt or sour cream
1 small red chili or 0.5 teaspoon chili flakes
1 tablespoon olive oil
0.5 lemon juiced
1 to 2 tablespoons water
Pinch black pepper
12 ounces fresh green beans trimmed
1.5 tablespoons olive oil
2 cloves garlic minced
0.25 cup grated Parmesan cheese
Salt and pepper to taste
Lemon wedges
Extra chopped herbs
Instructions
1. Season chicken breasts with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
2. In the same skillet, reduce heat and add garlic. Sauté 30 seconds. Add coconut milk and cream, stirring to deglaze. Simmer 3–4 minutes.
3. Stir in Parmesan, lemon zest, and juice. Season to taste. Simmer until slightly thickened. Return chicken and spoon sauce over it. Simmer another 2 minutes.
4. For the chili feta cream: Blend feta, yogurt, chili, lemon juice, olive oil, and water until smooth. Adjust consistency and seasoning.
5. Preheat oven to 425°F. Toss green beans with olive oil, garlic, salt, and pepper. Roast for 12–15 minutes. Add Parmesan in the last 3 minutes and roast until golden.
6. Plate chicken over Alfredo sauce, drizzle with chili feta cream, and serve green beans alongside. Garnish with herbs and lemon wedges.
Notes
Use full-fat coconut milk for a silky Alfredo texture—low-fat versions will separate.
Blend chili-feta cream just until smooth; over-blending can ruin its texture.
Reheat sauce gently with a splash of milk or cream to keep it smooth.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 5g
- Sodium: 670mg
- Fat: 41g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 140mg
Keywords: chicken alfredo, easy dinner, lemon chicken, healthy recipe, parmesan green beans