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 bowl of creamy coconut green curry chicken accented with fresh bell pepper, zucchini, and spinach. This dish harmoniously blends tender chicken breast with aromatic green curry paste and silky coconut milk, delivering a delightful balance of spice, creaminess, and wholesome vegetables.

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NUTRITION

457kcal
Protein
39.9g
Fat
24.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Light Coconut Milk

1 medium Red Bell Pepper

1 small Zucchini

1 cup Fresh Spinach

1 tbsp Green Curry Paste

1 tsp Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

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

  • 3

    Add the chicken to the skillet and sauté until lightly browned, about 4-5 minutes.

  • 4

    Stir in the green curry paste and continue to sauté until fragrant, about 1 minute.

  • 5

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

  • 6

    Add sliced red bell pepper and zucchini, cooking for an additional 3-4 minutes until the vegetables begin to soften.

  • 7

    Fold in the fresh spinach and simmer for another 1-2 minutes until wilted and the chicken is cooked through.

  • 8

    Taste and adjust seasonings if necessary, then serve hot.

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 bowl of creamy coconut green curry chicken accented with fresh bell pepper, zucchini, and spinach. This dish harmoniously blends tender chicken breast with aromatic green curry paste and silky coconut milk, delivering a delightful balance of spice, creaminess, and wholesome vegetables.

NUTRITION

457kcal
Protein
39.9g
Fat
24.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Light Coconut Milk

1 medium Red Bell Pepper

1 small Zucchini

1 cup Fresh Spinach

1 tbsp Green Curry Paste

1 tsp Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

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

  • 3

    Add the chicken to the skillet and sauté until lightly browned, about 4-5 minutes.

  • 4

    Stir in the green curry paste and continue to sauté until fragrant, about 1 minute.

  • 5

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

  • 6

    Add sliced red bell pepper and zucchini, cooking for an additional 3-4 minutes until the vegetables begin to soften.

  • 7

    Fold in the fresh spinach and simmer for another 1-2 minutes until wilted and the chicken is cooked through.

  • 8

    Taste and adjust seasonings if necessary, then serve hot.