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, aromatic dish featuring tender chicken simmered in a light coconut green curry sauce. Fresh red bell pepper, zucchini, snap peas, and onions lend natural sweetness and crisp texture complemented by a burst of citrus from lime juice and fresh cilantro.

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NUTRITION

443kcal
Protein
35.6g
Fat
25.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

50g Snap Peas

1/4 medium Onion

1 tbsp Olive Oil

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat.

  • 2

    Add the sliced onion and sauté until softened, then mix in the green curry paste and stir for about 1 minute to release its flavors.

  • 3

    Add the chicken breast, cut into bite-sized pieces, and cook until it begins to brown on all sides.

  • 4

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

  • 5

    Stir in the red bell pepper, zucchini, and snap peas, letting them cook until just tender but still retaining a bit of crunch.

  • 6

    Finish with a squeeze of lime juice and sprinkle fresh cilantro on top before serving.

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, aromatic dish featuring tender chicken simmered in a light coconut green curry sauce. Fresh red bell pepper, zucchini, snap peas, and onions lend natural sweetness and crisp texture complemented by a burst of citrus from lime juice and fresh cilantro.

NUTRITION

443kcal
Protein
35.6g
Fat
25.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

50g Snap Peas

1/4 medium Onion

1 tbsp Olive Oil

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat.

  • 2

    Add the sliced onion and sauté until softened, then mix in the green curry paste and stir for about 1 minute to release its flavors.

  • 3

    Add the chicken breast, cut into bite-sized pieces, and cook until it begins to brown on all sides.

  • 4

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

  • 5

    Stir in the red bell pepper, zucchini, and snap peas, letting them cook until just tender but still retaining a bit of crunch.

  • 6

    Finish with a squeeze of lime juice and sprinkle fresh cilantro on top before serving.