Macadamia Nut-Crusted Chicken with Finger Lime Aioli

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared chicken breasts coated in crushed macadamia nuts, served with a zesty finger lime aioli inspired by Australian native produce. This Australian-inspired chicken recipe, ready in about 27 minutes, pairs chicken breasts, macadamia nuts, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Australian cuisine 450 cal/serving

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Ingredients

4 boneless, skinless (6 oz each) chicken breasts
1 cup, finely chopped macadamia nuts
1/2 cup all-purpose flour
2 large, beaten eggs
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1/2 cup mayonnaise
2 tbsp (or substitute with lime zest and juice) finger lime pulp
1 clove, minced garlic
1 tbsp lemon juice

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Instructions

Step 1: Place 1/2 cup all-purpose flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp black pepper. Place 2 beaten large eggs in a second shallow dish. Place 1 cup finely chopped macadamia nuts in a third shallow dish.
Step 2: Pat dry 4 chicken breasts (6 oz each). Dredge each breast first in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the chopped macadamia nuts to coat evenly.
Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 4: While chicken cooks, prepare the finger lime aioli by mixing 1/2 cup mayonnaise with 2 tbsp finger lime pulp, 1 minced garlic clove, and 1 tbsp fresh lemon juice until smooth.
Step 5: Serve the macadamia nut-crusted chicken breasts topped with a generous dollop of finger lime aioli.