In the kitchen with MyTrela

Chicken in coconut, lemon zest and thyme marinade

Chicken breast rests for 20 minutes in the fridge in a coconut paste, lemon zest and seasoning marinade. After frying in olive oil the meat is cut into thin slices.

1 serving

Chicken in coconut, lemon zest and thyme marinade — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Chicken breast130 g
  • Coconut paste30 g
  • Lemon zest10 g
  • Fresh thyme2 g
  • Salt1 g
  • Black pepper1 g
  • Olive oil5 g

Preparation

  1. Pat chicken breast dry and gently pound it.
  2. Gently heat the weighed coconut paste over a low heat until melted. Remove from heat and cool to room temperature. Add grated lemon zest, thyme, salt and pepper, then mix thoroughly.
  3. Arrange meat in layers in a deep dish, spreading marinade over each layer. Cover the dish and refrigerate for 20 minutes.
  4. Heat the measured olive oil and fry meat on each side until browned. Check the thickest part of the breast with a kitchen thermometer: it should reach at least 74°C. If necessary continue frying to that temperature. Cut into thin slices before serving.

The timings in the steps are approximate. Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.