Creamy Coconut Green Curry Chicken with 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Vegetables

Enjoy a vibrant bowl of tender chicken simmered in a silky coconut green curry sauce, tossed with a medley of crisp bell peppers, zucchini, and fresh spinach. This dish brings together exotic flavors and wholesome ingredients for a balanced, aromatic meal.

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NUTRITION

380kcal
Protein
45.5g
Fat
17.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Chicken Breast

1/3 cup Light Coconut Milk

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1 cup Spinach

1 teaspoon Green Curry Paste

1 teaspoon Coconut Oil

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PREPARATION

  • 1

    Heat coconut oil in a skillet over medium heat.

  • 2

    Add the green curry paste and stir for about 30 seconds until fragrant.

  • 3

    Add the chicken breast pieces and cook until lightly browned and nearly cooked through.

  • 4

    Pour in the light coconut milk and add the red bell pepper and zucchini. Allow the mixture to simmer for 5-7 minutes until the vegetables are tender.

  • 5

    Stir in the spinach and cook until just wilted.

  • 6

    Season with salt and pepper to taste, and serve warm.

Creamy Coconut Green Curry Chicken with 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Vegetables

Enjoy a vibrant bowl of tender chicken simmered in a silky coconut green curry sauce, tossed with a medley of crisp bell peppers, zucchini, and fresh spinach. This dish brings together exotic flavors and wholesome ingredients for a balanced, aromatic meal.

NUTRITION

380kcal
Protein
45.5g
Fat
17.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Chicken Breast

1/3 cup Light Coconut Milk

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1 cup Spinach

1 teaspoon Green Curry Paste

1 teaspoon Coconut Oil

PREPARATION

  • 1

    Heat coconut oil in a skillet over medium heat.

  • 2

    Add the green curry paste and stir for about 30 seconds until fragrant.

  • 3

    Add the chicken breast pieces and cook until lightly browned and nearly cooked through.

  • 4

    Pour in the light coconut milk and add the red bell pepper and zucchini. Allow the mixture to simmer for 5-7 minutes until the vegetables are tender.

  • 5

    Stir in the spinach and cook until just wilted.

  • 6

    Season with salt and pepper to taste, and serve warm.