Chicken Breasts with Coconut and Cilantro Pesto


Cilantro/ Coriander leaves - chopped a fistful

Fresh coconut grated - 1 tbsp

Serrano green chili chopped- half (optional)

Garlic - 1 flake chopped

Salt to taste

Coconut oil - 1 tbsp


Blitz everything together first and grind to required consistency. Sprinkle very little water to get the blender blades running.(I have gone for slight dry paste consistency so it coats the chicken well.)

Note: Use pesto immediately to prevent blacking of green color.

For the chicken:

Chicken breast fillet pieces -9 pieces

Pesto - prepared above

Salt and pepper to taste


Turmeric- a pinch

Chili powder / paprika - 1/2tsp

Method :

Apply all the powders on the fillet pieces and leave it to marinate for 20 minutes to an hour.

Heat a non stick pan add 2 tsps of coconut oil put the chicken pieces in an even layer when it slightly browns after 4-5 minutes turn to the other side now apply pesto liberally on each piece of chicken cover and cook on low heat for 7 -8 minutes covered then turn and cook for another 10 minutes covered. Do not open the lid switch off stove and leave it on stove itself for another 10 minutes.

This allows the cilantro and coconut to brown evenly and caramelize to give chicken all the best flavors.

Serve with rice or,flat bread and cooked veggies or salad and some homemade pickled jalapenos.