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

Enjoy a vibrant bowl of coconut green curry featuring tender chicken breast simmered in a light, aromatic coconut milk infusion with fresh broccoli, red bell pepper, zucchini, and onions. Infused with fragrant green curry paste and finished with a touch of olive oil, this dish serves up a satisfying balance of protein and veggies in every spoonful.

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NUTRITION

346kcal
Protein
45.9g
Fat
13.1g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1/2 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1 tbsp Green Curry Paste

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium heat. Add the chicken pieces and sauté until lightly browned, about 4-5 minutes.

  • 3

    Add the sliced red onion and stir for another 2 minutes until softened.

  • 4

    Mix in the green curry paste and sauté briefly to release its aromas.

  • 5

    Pour in the light coconut milk and add the broccoli, red bell pepper, and zucchini. Stir to combine.

  • 6

    Reduce the heat to a simmer and cook for 5-7 minutes until the vegetables become tender yet crisp and the chicken is fully cooked.

  • 7

    Taste and adjust seasoning if needed. Serve warm, garnished with fresh herbs or a squeeze of lime 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

Enjoy a vibrant bowl of coconut green curry featuring tender chicken breast simmered in a light, aromatic coconut milk infusion with fresh broccoli, red bell pepper, zucchini, and onions. Infused with fragrant green curry paste and finished with a touch of olive oil, this dish serves up a satisfying balance of protein and veggies in every spoonful.

NUTRITION

346kcal
Protein
45.9g
Fat
13.1g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1/2 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1 tbsp Green Curry Paste

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium heat. Add the chicken pieces and sauté until lightly browned, about 4-5 minutes.

  • 3

    Add the sliced red onion and stir for another 2 minutes until softened.

  • 4

    Mix in the green curry paste and sauté briefly to release its aromas.

  • 5

    Pour in the light coconut milk and add the broccoli, red bell pepper, and zucchini. Stir to combine.

  • 6

    Reduce the heat to a simmer and cook for 5-7 minutes until the vegetables become tender yet crisp and the chicken is fully cooked.

  • 7

    Taste and adjust seasoning if needed. Serve warm, garnished with fresh herbs or a squeeze of lime if desired.