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 fusion of tender chicken simmered in a luxurious coconut green curry sauce, complemented by crisp red bell peppers, zucchini, and fresh spinach. This dish delivers a beautiful balance of spice and creaminess, perfect for a satisfying and nourishing meal.

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NUTRITION

345kcal
Protein
35.3g
Fat
15.6g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1/4 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (diced)

1 cup Baby Spinach

1/4 cup Onion (chopped)

1 clove Garlic (minced)

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PREPARATION

  • 1

    Heat a non-stick skillet or saucepan over medium heat and spray lightly with cooking oil.

  • 2

    Add chopped onion and minced garlic, sautéing until translucent and aromatic, about 2-3 minutes.

  • 3

    Stir in the green curry paste, allowing it to bloom in the warm pan for about 1 minute.

  • 4

    Add the chicken breast pieces and sauté until lightly browned on all sides, about 4-5 minutes.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 6

    Mix in the red bell pepper and zucchini, letting them cook for 3-4 minutes until slightly tender but still crisp.

  • 7

    Fold in the baby spinach and cook just until wilted, about 1 minute.

  • 8

    Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

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 fusion of tender chicken simmered in a luxurious coconut green curry sauce, complemented by crisp red bell peppers, zucchini, and fresh spinach. This dish delivers a beautiful balance of spice and creaminess, perfect for a satisfying and nourishing meal.

NUTRITION

345kcal
Protein
35.3g
Fat
15.6g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1/4 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (diced)

1 cup Baby Spinach

1/4 cup Onion (chopped)

1 clove Garlic (minced)

PREPARATION

  • 1

    Heat a non-stick skillet or saucepan over medium heat and spray lightly with cooking oil.

  • 2

    Add chopped onion and minced garlic, sautéing until translucent and aromatic, about 2-3 minutes.

  • 3

    Stir in the green curry paste, allowing it to bloom in the warm pan for about 1 minute.

  • 4

    Add the chicken breast pieces and sauté until lightly browned on all sides, about 4-5 minutes.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 6

    Mix in the red bell pepper and zucchini, letting them cook for 3-4 minutes until slightly tender but still crisp.

  • 7

    Fold in the baby spinach and cook just until wilted, about 1 minute.

  • 8

    Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.