Spiced Turkish Chicken Curry with Roasted Eggplant

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spiced Turkish Chicken Curry with Roasted Eggplant

YOUR SOLIN GENERATED RECIPE

Spiced Turkish Chicken Curry with Roasted Eggplant

Savor the warm and aromatic flavors of Turkish-inspired spices blended with tender chicken and smoky roasted eggplant. This vibrant curry, enriched with a touch of light coconut milk and fresh spinach, delivers a balanced, savory meal that comforts and delights any time of the day.

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NUTRITION

333kcal
Protein
38.3g
Fat
13.2g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cubed Eggplant

1/2 cup chopped Tomato

1/4 cup chopped Onion

1 clove Garlic

1 tsp Olive Oil

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1 tsp Turkish Spices Blend

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cubed eggplant with a drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the eggplant in the oven for about 20 minutes or until it’s tender and slightly charred at the edges.

  • 3

    Meanwhile, season the chicken breast with salt, pepper, and a pinch of Turkish spices.

  • 4

    Heat the remaining olive oil in a skillet over medium heat. Sauté chopped onions and garlic until fragrant and translucent.

  • 5

    Add the chicken breast to the skillet and sear on both sides until lightly browned, about 3-4 minutes per side.

  • 6

    Stir in the chopped tomato, roasted eggplant, and remaining Turkish spices. Pour in the light coconut milk and allow the flavors to meld, simmering for another 5-7 minutes until the chicken is cooked through.

  • 7

    Just before serving, toss in the fresh spinach and let it wilt from the residual heat. Adjust salt and pepper to taste.

  • 8

    Serve hot and enjoy a hearty, aromatic Turkish chicken curry that strikes a delightful balance of spice and creaminess.

Spiced Turkish Chicken Curry with Roasted Eggplant

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spiced Turkish Chicken Curry with Roasted Eggplant

YOUR SOLIN GENERATED RECIPE

Spiced Turkish Chicken Curry with Roasted Eggplant

Savor the warm and aromatic flavors of Turkish-inspired spices blended with tender chicken and smoky roasted eggplant. This vibrant curry, enriched with a touch of light coconut milk and fresh spinach, delivers a balanced, savory meal that comforts and delights any time of the day.

NUTRITION

333kcal
Protein
38.3g
Fat
13.2g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cubed Eggplant

1/2 cup chopped Tomato

1/4 cup chopped Onion

1 clove Garlic

1 tsp Olive Oil

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1 tsp Turkish Spices Blend

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cubed eggplant with a drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the eggplant in the oven for about 20 minutes or until it’s tender and slightly charred at the edges.

  • 3

    Meanwhile, season the chicken breast with salt, pepper, and a pinch of Turkish spices.

  • 4

    Heat the remaining olive oil in a skillet over medium heat. Sauté chopped onions and garlic until fragrant and translucent.

  • 5

    Add the chicken breast to the skillet and sear on both sides until lightly browned, about 3-4 minutes per side.

  • 6

    Stir in the chopped tomato, roasted eggplant, and remaining Turkish spices. Pour in the light coconut milk and allow the flavors to meld, simmering for another 5-7 minutes until the chicken is cooked through.

  • 7

    Just before serving, toss in the fresh spinach and let it wilt from the residual heat. Adjust salt and pepper to taste.

  • 8

    Serve hot and enjoy a hearty, aromatic Turkish chicken curry that strikes a delightful balance of spice and creaminess.