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

Savor a vibrant, creamy curry featuring tender chicken breast simmered in light coconut milk and aromatic green curry paste. Fresh, crisp vegetables like red bell pepper, zucchini, and spinach elevate this dish, while a hint of garlic and onion infuse it with warmth. Finished with a drizzle of coconut oil and a garnish of cilantro, this curry offers a perfect balance of savory flavors and a refreshing finish.

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NUTRITION

331kcal
Protein
34.8g
Fat
14g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

60ml Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

1 clove Garlic

1 cup Fresh Spinach

1 tsp Coconut Oil

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and season lightly with salt if desired.

  • 2

    Heat the coconut oil in a non-stick skillet over medium heat. Sauté the chopped onion and minced garlic until translucent.

  • 3

    Add the green curry paste and stir well to combine with the aromatics for about 1 minute.

  • 4

    Mix in the chicken pieces and cook until lightly browned.

  • 5

    Pour in the light coconut milk and add the sliced red bell pepper and zucchini. Allow the mixture to simmer for about 8-10 minutes until the chicken is cooked through and vegetables are tender.

  • 6

    Stir in the fresh spinach and let it wilt, then remove from heat.

  • 7

    Garnish with fresh cilantro and serve warm.

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

Savor a vibrant, creamy curry featuring tender chicken breast simmered in light coconut milk and aromatic green curry paste. Fresh, crisp vegetables like red bell pepper, zucchini, and spinach elevate this dish, while a hint of garlic and onion infuse it with warmth. Finished with a drizzle of coconut oil and a garnish of cilantro, this curry offers a perfect balance of savory flavors and a refreshing finish.

NUTRITION

331kcal
Protein
34.8g
Fat
14g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

60ml Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

1 clove Garlic

1 cup Fresh Spinach

1 tsp Coconut Oil

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and season lightly with salt if desired.

  • 2

    Heat the coconut oil in a non-stick skillet over medium heat. Sauté the chopped onion and minced garlic until translucent.

  • 3

    Add the green curry paste and stir well to combine with the aromatics for about 1 minute.

  • 4

    Mix in the chicken pieces and cook until lightly browned.

  • 5

    Pour in the light coconut milk and add the sliced red bell pepper and zucchini. Allow the mixture to simmer for about 8-10 minutes until the chicken is cooked through and vegetables are tender.

  • 6

    Stir in the fresh spinach and let it wilt, then remove from heat.

  • 7

    Garnish with fresh cilantro and serve warm.