Preheat oven to 200°C (400°F).
In a large bowl, toss potato cubes with 2 tbsp olive oil, ¼ cup grated Parmesan cheese, 3 cloves minced garlic, Italian herbs, salt, and pepper.
Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
Marinate & Stir-Fry Chicken & Vegetables:
While potatoes roast, in a bowl, combine ¼ cup coconut milk, 3 cloves minced garlic, oregano (if using), salt, and pepper. Add chicken bites and marinate for at least 15 minutes.
Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 5-7 minutes until cooked through and lightly browned. Remove chicken from skillet and set aside.
If using stir-fry veggies: Add them to the same skillet and stir-fry for another 3-5 minutes until tender-crisp. Return chicken to the skillet with the veggies and toss to combine. Keep warm over very low heat.
Prepare Rich Coconut-Infused Mushroom Basil Alfredo Cream:
In a separate medium skillet, heat 1 tbsp olive oil over medium heat. Add sliced cremini mushrooms (6 oz portion) and 2 cloves minced garlic. Cook until mushrooms are softened and lightly browned, about 5-7 minutes.
Add fresh basil leaves to the skillet and cook for 30 seconds until fragrant.
Pour in 1 cup full-fat coconut milk and ½ cup heavy cream. Bring to a gentle simmer.
Stir in ½ cup grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. (If you prefer a smoother “pesto” in your Alfredo, you can transfer the mushroom/garlic/basil mixture to a food processor with a splash of cream, blend, then return to the skillet to finish the Alfredo).
Assemble & Serve:
Preheat oven to 200°C (400°F).
In a large bowl, toss potato cubes with 2 tbsp olive oil, ¼ cup grated Parmesan cheese, 3 cloves minced garlic, Italian herbs, salt, and pepper.
Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
Marinate & Stir-Fry Chicken & Vegetables:
While potatoes roast, in a bowl, combine ¼ cup coconut milk, 3 cloves minced garlic, oregano (if using), salt, and pepper. Add chicken bites and marinate for at least 15 minutes.
Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 5-7 minutes until cooked through and lightly browned. Remove chicken from skillet and set aside.
If using stir-fry veggies: Add them to the same skillet and stir-fry for another 3-5 minutes until tender-crisp. Return chicken to the skillet with the veggies and toss to combine. Keep warm over very low heat.
Prepare Rich Coconut-Infused Mushroom Basil Alfredo Cream:
In a separate medium skillet, heat 1 tbsp olive oil over medium heat. Add sliced cremini mushrooms (6 oz portion) and 2 cloves minced garlic. Cook until mushrooms are softened and lightly browned, about 5-7 minutes.
Add fresh basil leaves to the skillet and cook for 30 seconds until fragrant.
Pour in 1 cup full-fat coconut milk and ½ cup heavy cream. Bring to a gentle simmer.
Stir in ½ cup grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. (If you prefer a smoother “pesto” in your Alfredo, you can transfer the mushroom/garlic/basil mixture to a food processor with a splash of cream, blend, then return to the skillet to finish the Alfredo).
Assemble & Serve:
