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.

Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Coconut Green Curry Chicken with Fresh Vegetables

Savor a vibrant twist on a classic curry featuring tender chicken breast simmered in a fragrant coconut green curry sauce, paired with crisp bell pepper, zucchini, and fresh spinach. This dish is a delightful medley of rich coconut flavors, aromatic spices, and the natural sweetness of fresh vegetables, perfect for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

361kcal
Protein
35.4g
Fat
16.1g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 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 Onion

1 clove Garlic

1 tsp Coconut Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

    Add chopped onion and garlic, sautéing until softened and fragrant.

  • 3

    Stir in the green curry paste and let it bloom for about a minute.

  • 4

    Add the chicken breast (cut into bite-sized pieces) and sauté until lightly browned on all sides.

  • 5

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

  • 6

    Add sliced red bell pepper and zucchini, stirring well to combine.

  • 7

    Cover and let simmer for 10-12 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    Just before serving, fold in fresh spinach and allow it to wilt in the residual heat.

  • 9

    Taste and adjust seasoning if needed, then serve hot.

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.

Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Coconut Green Curry Chicken with Fresh Vegetables

Savor a vibrant twist on a classic curry featuring tender chicken breast simmered in a fragrant coconut green curry sauce, paired with crisp bell pepper, zucchini, and fresh spinach. This dish is a delightful medley of rich coconut flavors, aromatic spices, and the natural sweetness of fresh vegetables, perfect for a wholesome dinner.

NUTRITION

361kcal
Protein
35.4g
Fat
16.1g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 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 Onion

1 clove Garlic

1 tsp Coconut Oil

PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

    Add chopped onion and garlic, sautéing until softened and fragrant.

  • 3

    Stir in the green curry paste and let it bloom for about a minute.

  • 4

    Add the chicken breast (cut into bite-sized pieces) and sauté until lightly browned on all sides.

  • 5

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

  • 6

    Add sliced red bell pepper and zucchini, stirring well to combine.

  • 7

    Cover and let simmer for 10-12 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    Just before serving, fold in fresh spinach and allow it to wilt in the residual heat.

  • 9

    Taste and adjust seasoning if needed, then serve hot.