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 and aromatic dish featuring tender chicken simmered in a light coconut green curry sauce paired with crisp fresh vegetables. This dish offers a harmonious blend of creamy coconut, tangy green curry paste, and a medley of garden vegetables, making it perfect as a nutritious dinner option that's both satisfying and flavorful.

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NUTRITION

334kcal
Protein
38.1g
Fat
12.5g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 cup Spinach

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat.

  • 2

    Add the chicken breast pieces and cook until lightly browned on all sides.

  • 3

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

  • 4

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

  • 5

    Add the red bell pepper, zucchini, and spinach to the skillet.

  • 6

    Simmer for about 5-7 minutes or until the vegetables are tender and the chicken is fully cooked.

  • 7

    Taste and adjust seasoning if necessary.

  • 8

    Serve hot and garnish with fresh herbs 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 and aromatic dish featuring tender chicken simmered in a light coconut green curry sauce paired with crisp fresh vegetables. This dish offers a harmonious blend of creamy coconut, tangy green curry paste, and a medley of garden vegetables, making it perfect as a nutritious dinner option that's both satisfying and flavorful.

NUTRITION

334kcal
Protein
38.1g
Fat
12.5g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 cup Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat.

  • 2

    Add the chicken breast pieces and cook until lightly browned on all sides.

  • 3

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

  • 4

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

  • 5

    Add the red bell pepper, zucchini, and spinach to the skillet.

  • 6

    Simmer for about 5-7 minutes or until the vegetables are tender and the chicken is fully cooked.

  • 7

    Taste and adjust seasoning if necessary.

  • 8

    Serve hot and garnish with fresh herbs if desired.