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 creamy curry featuring tender chicken breast simmered in a light coconut milk infused with green curry paste and fresh vegetables. The dish is perfectly balanced with a medley of colorful bell pepper, zucchini, spinach, and aromatic garlic, onion, and ginger, finished with a splash of lime and a garnish of cilantro for a bright, satisfying finish.

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NUTRITION

326kcal
Protein
43.7g
Fat
8.0g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1/4 medium Red Onion

3 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Lime Juice

1 tbsp Cilantro

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces. Prepare the vegetables: dice the red bell pepper, zucchini, and red onion; mince the garlic and ginger.

  • 2

    In a medium saucepan, heat a small amount of oil (or water for a lower fat option) over medium heat. Sauté the garlic, ginger, and red onion until fragrant and slightly softened.

  • 3

    Stir in the green curry paste and cook for about 1 minute to release the spices’ aromas.

  • 4

    Add the chicken pieces to the pan and cook until they begin to brown on all sides.

  • 5

    Pour in the light coconut milk and add the diced red bell pepper and zucchini. Allow the mixture to simmer for 8-10 minutes, or until the chicken is fully cooked and the vegetables are tender.

  • 6

    Toss in the fresh spinach and let it wilt into the curry. Stir in lime juice.

  • 7

    Garnish with chopped cilantro. Serve hot and enjoy your flavorful creamy coconut green curry chicken with fresh vegetables.

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 creamy curry featuring tender chicken breast simmered in a light coconut milk infused with green curry paste and fresh vegetables. The dish is perfectly balanced with a medley of colorful bell pepper, zucchini, spinach, and aromatic garlic, onion, and ginger, finished with a splash of lime and a garnish of cilantro for a bright, satisfying finish.

NUTRITION

326kcal
Protein
43.7g
Fat
8.0g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1/4 medium Red Onion

3 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Lime Juice

1 tbsp Cilantro

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces. Prepare the vegetables: dice the red bell pepper, zucchini, and red onion; mince the garlic and ginger.

  • 2

    In a medium saucepan, heat a small amount of oil (or water for a lower fat option) over medium heat. Sauté the garlic, ginger, and red onion until fragrant and slightly softened.

  • 3

    Stir in the green curry paste and cook for about 1 minute to release the spices’ aromas.

  • 4

    Add the chicken pieces to the pan and cook until they begin to brown on all sides.

  • 5

    Pour in the light coconut milk and add the diced red bell pepper and zucchini. Allow the mixture to simmer for 8-10 minutes, or until the chicken is fully cooked and the vegetables are tender.

  • 6

    Toss in the fresh spinach and let it wilt into the curry. Stir in lime juice.

  • 7

    Garnish with chopped cilantro. Serve hot and enjoy your flavorful creamy coconut green curry chicken with fresh vegetables.