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 a vibrant and aromatic green curry infused with the creaminess of light coconut milk to meld tender chicken breast with a medley of crisp, fresh vegetables. This dish balances the spicy tang of green curry paste with the subtle sweetness of coconut, delivering a heartwarming meal that's both nourishing and delicious.

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NUTRITION

354kcal
Protein
43g
Fat
14.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1 cup Baby Spinach

1/4 medium Red Onion (sliced)

1/2 medium Tomato (diced)

1 tsp Coconut Oil

1 tbsp Lime Juice

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PREPARATION

  • 1

    Start by slicing the chicken breast into bite-sized pieces.

  • 2

    Heat a teaspoon of coconut oil in a pan over medium heat.

  • 3

    Add the chicken pieces and sauté until evenly browned on all sides.

  • 4

    Stir in the green curry paste and allow it to coat the chicken well for about a minute.

  • 5

    Pour in the light coconut milk and add the lime juice, stirring to combine.

  • 6

    Radically add the sliced red bell pepper, zucchini, red onion, diced tomato, and baby spinach.

  • 7

    Bring the mixture to a simmer and cook for 5-7 minutes, or until the vegetables are tender and the chicken is fully cooked.

  • 8

    Taste and adjust seasoning if necessary, 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 a vibrant and aromatic green curry infused with the creaminess of light coconut milk to meld tender chicken breast with a medley of crisp, fresh vegetables. This dish balances the spicy tang of green curry paste with the subtle sweetness of coconut, delivering a heartwarming meal that's both nourishing and delicious.

NUTRITION

354kcal
Protein
43g
Fat
14.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1 cup Baby Spinach

1/4 medium Red Onion (sliced)

1/2 medium Tomato (diced)

1 tsp Coconut Oil

1 tbsp Lime Juice

PREPARATION

  • 1

    Start by slicing the chicken breast into bite-sized pieces.

  • 2

    Heat a teaspoon of coconut oil in a pan over medium heat.

  • 3

    Add the chicken pieces and sauté until evenly browned on all sides.

  • 4

    Stir in the green curry paste and allow it to coat the chicken well for about a minute.

  • 5

    Pour in the light coconut milk and add the lime juice, stirring to combine.

  • 6

    Radically add the sliced red bell pepper, zucchini, red onion, diced tomato, and baby spinach.

  • 7

    Bring the mixture to a simmer and cook for 5-7 minutes, or until the vegetables are tender and the chicken is fully cooked.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.