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 creamy coconut green curry chicken paired with a medley of fresh vegetables. This dish brings tender chicken bathed in a mildly spicy, aromatic coconut curry sauce, combined with crisp bell peppers, zucchini, and fresh spinach for a fulfilling, nutrient-dense meal.

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NUTRITION

435kcal
Protein
55.9g
Fat
17.1g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 tsp Coconut Oil

1/2 cup Sliced Red Bell Pepper

1/2 cup Sliced Zucchini

1 cup Spinach

1 tbsp Chopped Fresh Basil

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces for even cooking.

  • 2

    Heat coconut oil in a large skillet over medium heat. Add the green curry paste and sauté for about 1 minute until fragrant.

  • 3

    Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 4-5 minutes.

  • 4

    Stir in the red bell pepper and zucchini, cooking for an additional 2-3 minutes until they begin to soften.

  • 5

    Pour in the light coconut milk and add the spinach. Allow the mixture to simmer for another 3-4 minutes until the chicken is fully cooked and the vegetables are tender.

  • 6

    Finish by stirring in chopped fresh basil. Adjust seasoning if necessary.

  • 7

    Serve warm and enjoy the aromatic, creamy curry.

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 creamy coconut green curry chicken paired with a medley of fresh vegetables. This dish brings tender chicken bathed in a mildly spicy, aromatic coconut curry sauce, combined with crisp bell peppers, zucchini, and fresh spinach for a fulfilling, nutrient-dense meal.

NUTRITION

435kcal
Protein
55.9g
Fat
17.1g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 tsp Coconut Oil

1/2 cup Sliced Red Bell Pepper

1/2 cup Sliced Zucchini

1 cup Spinach

1 tbsp Chopped Fresh Basil

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces for even cooking.

  • 2

    Heat coconut oil in a large skillet over medium heat. Add the green curry paste and sauté for about 1 minute until fragrant.

  • 3

    Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 4-5 minutes.

  • 4

    Stir in the red bell pepper and zucchini, cooking for an additional 2-3 minutes until they begin to soften.

  • 5

    Pour in the light coconut milk and add the spinach. Allow the mixture to simmer for another 3-4 minutes until the chicken is fully cooked and the vegetables are tender.

  • 6

    Finish by stirring in chopped fresh basil. Adjust seasoning if necessary.

  • 7

    Serve warm and enjoy the aromatic, creamy curry.