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 the aromatic flavors of green curry infused with creamy coconut milk, tender chicken, and a medley of crisp fresh vegetables. This vibrant dish boasts an inviting balance of spice, creaminess, and a hint of tropical sweetness—perfectly designed to nourish and delight your taste buds without compromising your nutritional goals.

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NUTRITION

340kcal
Protein
38.2g
Fat
12.8g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (~170g)

1/4 cup Light Coconut Milk (~60g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Zucchini (~90g)

1 cup Fresh Spinach (~30g)

1 tablespoon Green Curry Paste (~15g)

1 teaspoon Coconut Oil (~5g)

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PREPARATION

  • 1

    Heat a teaspoon of coconut oil in a non-stick pan over medium heat.

  • 2

    Add the green curry paste and briefly sauté for about 30 seconds to release its flavors.

  • 3

    Introduce the chicken breast, cut into bite-sized pieces, and sauté until lightly browned on all sides.

  • 4

    Add sliced red bell pepper, zucchini, and spinach to the pan, stirring to combine with the curry paste and chicken.

  • 5

    Pour in the light coconut milk, stirring gently to create a creamy sauce.

  • 6

    Allow the curry to simmer for 5-7 minutes, or until the chicken is fully cooked and the vegetables are tender but crisp.

  • 7

    Taste and adjust seasoning if necessary. Garnish with fresh herbs like cilantro if desired before serving.

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 the aromatic flavors of green curry infused with creamy coconut milk, tender chicken, and a medley of crisp fresh vegetables. This vibrant dish boasts an inviting balance of spice, creaminess, and a hint of tropical sweetness—perfectly designed to nourish and delight your taste buds without compromising your nutritional goals.

NUTRITION

340kcal
Protein
38.2g
Fat
12.8g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (~170g)

1/4 cup Light Coconut Milk (~60g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Zucchini (~90g)

1 cup Fresh Spinach (~30g)

1 tablespoon Green Curry Paste (~15g)

1 teaspoon Coconut Oil (~5g)

PREPARATION

  • 1

    Heat a teaspoon of coconut oil in a non-stick pan over medium heat.

  • 2

    Add the green curry paste and briefly sauté for about 30 seconds to release its flavors.

  • 3

    Introduce the chicken breast, cut into bite-sized pieces, and sauté until lightly browned on all sides.

  • 4

    Add sliced red bell pepper, zucchini, and spinach to the pan, stirring to combine with the curry paste and chicken.

  • 5

    Pour in the light coconut milk, stirring gently to create a creamy sauce.

  • 6

    Allow the curry to simmer for 5-7 minutes, or until the chicken is fully cooked and the vegetables are tender but crisp.

  • 7

    Taste and adjust seasoning if necessary. Garnish with fresh herbs like cilantro if desired before serving.