Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella

Elevate your dinner table with this indulgent Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella—a fusion of crispy, nutty crusted chicken and vibrant, flavorful paella. The juicy chicken breasts are coated in finely chopped macadamia nuts and panko breadcrumbs, seared to golden perfection, and baked for ultimate tenderness. Paired with a fragrant tropical fruit paella, the dish combines creamy coconut milk-infused rice, sweet pineapple, mango, and bold spices like turmeric and cumin for a sunny Caribbean-inspired twist. This stunning main course, garnished with fresh cilantro and a squeeze of lime, is perfect for impressing guests or treating your family to a gourmet getaway at home. Packed with contrasting textures and flavors, this recipe is both deliciously unique and surprisingly easy to make.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 1 cup Macadamia nuts, finely chopped
• 1 cup Panko breadcrumbs
• 0.5 cup All-purpose flour
• 2 large Eggs
• 1 teaspoon Salt
• 1 teaspoon Paprika
• 0.5 teaspoon Ground black pepper
• 4 tablespoons Olive oil
• 1.5 cups Long-grain rice
• 3 cups Chicken broth
• 0.75 cup Coconut milk
• 1 cup Pineapple, diced
• 1 cup Mango, diced
• 1 medium Red bell pepper, diced
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• 4 pieces Lime wedges (for serving)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Prepare the chicken: Use a meat mallet to pound the chicken breasts to an even thickness, about 1/2 inch. Season both sides with salt, paprika, and black pepper.

Step 3

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of finely chopped macadamia nuts and panko breadcrumbs.

Step 4

Coat each chicken breast in flour, shaking off any excess, then dip into the egg, and finally press into the macadamia nut mixture to coat evenly. Set aside.

Step 5

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden. Transfer the skillet to the oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Step 6

Meanwhile, prepare the tropical fruit paella: Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion, red bell pepper, and garlic, and sauté until soft and fragrant, about 5 minutes.

Step 7

Stir in the rice, turmeric, and cumin, coating the grains in the spices. Add the chicken broth and coconut milk, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

Step 8

Gently fold the diced pineapple and mango into the rice mixture, and continue cooking for another 5-7 minutes, or until the rice is fully cooked and the liquid is absorbed.

Step 9

Remove the paella from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro, if desired.

Step 10

To serve, spoon the tropical fruit paella onto plates and top with the macadamia nut chicken. Serve with lime wedges on the side.

Nutrition Facts

Serving size	(2976.5g)

Amount per serving	% Daily Value*
Calories	4077.2

Total Fat 201.5g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 963.6mg	0%
Sodium 5080.4mg	0%
Total Carbohydrate 291.3g	0%
Dietary Fiber 27.5g	0%
Total Sugars 80.1g
Protein 276.4g	0%

Vitamin D 89.0IU	0%
Calcium 519.0mg	0%
Iron 28.9mg	0%
Potassium 4567.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 27.1%

Carbs: 28.5%