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 tender chicken simmered in a vibrant green curry sauce made with light coconut milk and a medley of crisp, fresh vegetables. This dish offers a harmonious blend of aromatic spices, a touch of creaminess, and colorful veggies for a satisfying and balanced meal.

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NUTRITION

347kcal
Protein
43g
Fat
14.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 tsp Olive Oil

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (chopped)

1 cup Spinach

1/2 cup Broccoli (chopped)

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PREPARATION

  • 1

    Heat a teaspoon of olive oil in a large skillet over medium heat.

  • 2

    Thinly slice the chicken breast into bite-sized pieces and season lightly with salt (optional).

  • 3

    Add the chicken to the skillet and sauté until it begins to brown, about 3-4 minutes.

  • 4

    Stir in the green curry paste and cook for an additional minute to release its aromas.

  • 5

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

  • 6

    Add the red bell pepper, zucchini, spinach, and broccoli. Stir well to combine.

  • 7

    Let the curry simmer for about 5-7 minutes until the vegetables are tender and the chicken is fully cooked.

  • 8

    Taste and adjust seasoning if needed, 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 tender chicken simmered in a vibrant green curry sauce made with light coconut milk and a medley of crisp, fresh vegetables. This dish offers a harmonious blend of aromatic spices, a touch of creaminess, and colorful veggies for a satisfying and balanced meal.

NUTRITION

347kcal
Protein
43g
Fat
14.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 tsp Olive Oil

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (chopped)

1 cup Spinach

1/2 cup Broccoli (chopped)

PREPARATION

  • 1

    Heat a teaspoon of olive oil in a large skillet over medium heat.

  • 2

    Thinly slice the chicken breast into bite-sized pieces and season lightly with salt (optional).

  • 3

    Add the chicken to the skillet and sauté until it begins to brown, about 3-4 minutes.

  • 4

    Stir in the green curry paste and cook for an additional minute to release its aromas.

  • 5

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

  • 6

    Add the red bell pepper, zucchini, spinach, and broccoli. Stir well to combine.

  • 7

    Let the curry simmer for about 5-7 minutes until the vegetables are tender and the chicken is fully cooked.

  • 8

    Taste and adjust seasoning if needed, then serve hot.