Roasted Macadamia-Crusted Chicken with Lemon Myrtle Aioli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts coated with a crunchy macadamia nut crust paired with a bright, lemon myrtle-spiced aioli for dipping. This australian-inspired chicken ready in about 40 minutes blends macadamia nuts, finely chopped, panko breadcrumbs, lemon myrtle powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 25 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a shallow dish, combine 1 cup finely chopped macadamia nuts, 1/2 cup panko breadcrumbs, 1 1/2 tsp lemon myrtle powder, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Rub 4 boneless skinless chicken breasts with 2 tbsp olive oil. Press each breast firmly into the macadamia nut mixture, coating evenly on all sides. Place on a baking sheet lined with parchment paper.
  3. Step 3: Drizzle the remaining 1 tbsp olive oil over the coated chicken breasts and roast for 20-25 minutes until the crust is golden and the chicken reaches an internal temperature of 165°F.
  4. Step 4: Meanwhile, whisk together 1/2 cup mayonnaise, 1 tbsp fresh lemon juice, and 1 minced garlic clove in a small bowl until smooth to make the lemon myrtle aioli.
  5. Step 5: Serve the macadamia-crusted chicken hot with a side of lemon myrtle aioli for dipping, offering a crunchy, flavorful meal inspired by Australian native ingredients.

Frequently asked questions

How long does Roasted Macadamia-Crusted Chicken with Lemon Myrtle Aioli take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Macadamia-Crusted Chicken with Lemon Myrtle Aioli?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Macadamia-Crusted Chicken with Lemon Myrtle Aioli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Macadamia-Crusted Chicken with Lemon Myrtle Aioli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Macadamia-Crusted Chicken with Lemon Myrtle Aioli?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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