Instructions
Step 1: Preheat oven to 425°F (220°C). Toss green beans with olive oil, garlic powder, Parmesan, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes until crispy.
Step 2: Season chicken breasts with lemon juice, zest, chili powder, garlic powder, salt, and pepper. Let marinate for 15 minutes.
Step 3: Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until golden brown and cooked through. Let rest and then slice.
Step 4: For the sauce, heat coconut milk and cream in a saucepan over medium heat. Stir in garlic, chili flakes, lemon juice, and feta. Let simmer until thickened slightly, about 5-7 minutes. Season with salt and pepper.
Step 5: Plate the sliced chicken over a bed of sauce. Add the crispy Parmesan green beans on the side and garnish with lemon wedges and fresh parsley.
Storage Information
Store chicken, sauce, and green beans separately in airtight containers for up to 3 days. Reheat chicken and green beans in a skillet or oven for best texture. Warm sauce gently on the stove, adding a splash of coconut milk if needed.
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