In the kitchen with MyTrela
Grill-pan chicken in coconut marinade
Coconut paste, lemon zest and fresh thyme form a chicken breast marinade. The meat spends 20 minutes in it in the fridge, then is fried in olive oil on a grill pan and sliced for serving.
1 serving
Ingredients
Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.
- Chicken breast200 g
- Coconut paste30 g
- Lemon zest12 g
- Fresh thyme2 g
- Salt1 g
- Black pepper1 g
- Olive oil5 g
Preparation
- Pat chicken dry. Melt coconut paste over a low heat, remove from heat and combine with grated lemon zest, thyme, salt and pepper.
- Put meat in a deep dish and pour over the marinade. Refrigerate for 20 minutes.
- Heat a grill pan and fry chicken in olive oil on each side until browned. Before removing from the pan, check with a thermometer that the thickest part of the meat has reached at least 74°C.
- Cut meat into thin slices before serving.
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.
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