Creamy Coconut-Spiced Chicken with Cauliflower Rice

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

Creamy Coconut-Spiced Chicken with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Chicken with Cauliflower Rice

Savor tender, spiced chicken bathed in a light coconut cream sauce, served atop a bed of fluffy, stir-fried cauliflower rice. This dish is bursting with warm spices and vibrant vegetables, delivering a harmonious blend of savory and slightly sweet flavors—a perfect balance for a satisfying dinner.

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NUTRITION

403kcal
Protein
35.1g
Fat
22.6g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Light Coconut Milk (60g)

1 cup Cauliflower Rice (107g)

1/2 medium Red Bell Pepper (60g)

1/4 medium Yellow Onion (30g)

1 clove Garlic (3g)

1 tbsp Olive Oil (14g)

1 tsp Turmeric

1 tsp Cumin

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a skillet over medium heat. Add chopped onion, red bell pepper, and minced garlic; sauté until soft and fragrant.

  • 2

    Season the chicken breast with salt, pepper, turmeric, and cumin on both sides.

  • 3

    Place the seasoned chicken in the skillet and cook for about 5-6 minutes per side, or until cooked through and golden brown.

  • 4

    Once the chicken is nearly done, pour in the light coconut milk to deglaze the pan and create a creamy sauce. Let it simmer for 2-3 minutes.

  • 5

    In a separate pan, lightly sauté the cauliflower rice until tender, seasoning with a pinch of salt and pepper.

  • 6

    Slice the chicken and serve it over the bed of cauliflower rice, drizzling the coconut sauce on top.

Creamy Coconut-Spiced Chicken with Cauliflower Rice

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

Creamy Coconut-Spiced Chicken with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Chicken with Cauliflower Rice

Savor tender, spiced chicken bathed in a light coconut cream sauce, served atop a bed of fluffy, stir-fried cauliflower rice. This dish is bursting with warm spices and vibrant vegetables, delivering a harmonious blend of savory and slightly sweet flavors—a perfect balance for a satisfying dinner.

NUTRITION

403kcal
Protein
35.1g
Fat
22.6g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Light Coconut Milk (60g)

1 cup Cauliflower Rice (107g)

1/2 medium Red Bell Pepper (60g)

1/4 medium Yellow Onion (30g)

1 clove Garlic (3g)

1 tbsp Olive Oil (14g)

1 tsp Turmeric

1 tsp Cumin

Salt & Black Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a skillet over medium heat. Add chopped onion, red bell pepper, and minced garlic; sauté until soft and fragrant.

  • 2

    Season the chicken breast with salt, pepper, turmeric, and cumin on both sides.

  • 3

    Place the seasoned chicken in the skillet and cook for about 5-6 minutes per side, or until cooked through and golden brown.

  • 4

    Once the chicken is nearly done, pour in the light coconut milk to deglaze the pan and create a creamy sauce. Let it simmer for 2-3 minutes.

  • 5

    In a separate pan, lightly sauté the cauliflower rice until tender, seasoning with a pinch of salt and pepper.

  • 6

    Slice the chicken and serve it over the bed of cauliflower rice, drizzling the coconut sauce on top.