Creamy Coconut Green Curry Chicken with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Delight in a vibrant, creamy coconut green curry featuring tender chicken and a colorful medley of fresh vegetables. This dish melds the aromatic spice of green curry with the subtle sweetness of light coconut milk, offering a satisfying meal that is both wholesome and vibrant.

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NUTRITION

348kcal
Protein
38.8g
Fat
12.7g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 half medium Zucchini

1 cup Spinach

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 tsp Coconut Oil

2 cloves Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces. Mince the garlic and grate the ginger.

  • 2

    Heat coconut oil in a skillet or wok over medium heat. Sauté the garlic and ginger until fragrant.

  • 3

    Add the green curry paste and stir for about 1 minute to release the flavors.

  • 4

    Add the chicken and cook until lightly browned on all sides.

  • 5

    Incorporate sliced red bell pepper and chopped zucchini, cooking until just tender.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer. Cook until the chicken is cooked through, about 5-7 minutes.

  • 7

    Stir in the fresh spinach and let it wilt into the curry.

  • 8

    Serve hot and enjoy a balanced, flavorful meal.

Creamy Coconut Green Curry Chicken with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Delight in a vibrant, creamy coconut green curry featuring tender chicken and a colorful medley of fresh vegetables. This dish melds the aromatic spice of green curry with the subtle sweetness of light coconut milk, offering a satisfying meal that is both wholesome and vibrant.

NUTRITION

348kcal
Protein
38.8g
Fat
12.7g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 half medium Zucchini

1 cup Spinach

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 tsp Coconut Oil

2 cloves Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces. Mince the garlic and grate the ginger.

  • 2

    Heat coconut oil in a skillet or wok over medium heat. Sauté the garlic and ginger until fragrant.

  • 3

    Add the green curry paste and stir for about 1 minute to release the flavors.

  • 4

    Add the chicken and cook until lightly browned on all sides.

  • 5

    Incorporate sliced red bell pepper and chopped zucchini, cooking until just tender.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer. Cook until the chicken is cooked through, about 5-7 minutes.

  • 7

    Stir in the fresh spinach and let it wilt into the curry.

  • 8

    Serve hot and enjoy a balanced, flavorful meal.