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 the vibrant flavors of a creamy green curry with tender chicken breast, infused with aromatic green curry paste and light coconut milk. Fresh vegetables like crisp red bell pepper, zucchini, and spinach add a burst of color and texture, all finished with a hint of coconut oil and fresh basil for an irresistible, balanced meal.

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NUTRITION

448kcal
Protein
55.7g
Fat
14.3g
Carbs
20.3g

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 tsp Coconut Oil

1 clove Garlic

Fresh Basil garnish (3 sprigs)

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Heat a teaspoon of coconut oil in a pan over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the chicken pieces and cook until lightly browned on all sides.

  • 4

    Stir in the green curry paste and cook for about a minute to release its aromatic flavors.

  • 5

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

  • 6

    Add chopped red bell pepper, sliced zucchini, and spinach; allow the vegetables to cook until just tender.

  • 7

    Taste and adjust seasoning if needed, then remove from heat.

  • 8

    Garnish with fresh basil sprigs before serving, ensuring a burst of herbal freshness.

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 the vibrant flavors of a creamy green curry with tender chicken breast, infused with aromatic green curry paste and light coconut milk. Fresh vegetables like crisp red bell pepper, zucchini, and spinach add a burst of color and texture, all finished with a hint of coconut oil and fresh basil for an irresistible, balanced meal.

NUTRITION

448kcal
Protein
55.7g
Fat
14.3g
Carbs
20.3g

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 tsp Coconut Oil

1 clove Garlic

Fresh Basil garnish (3 sprigs)

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Heat a teaspoon of coconut oil in a pan over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the chicken pieces and cook until lightly browned on all sides.

  • 4

    Stir in the green curry paste and cook for about a minute to release its aromatic flavors.

  • 5

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

  • 6

    Add chopped red bell pepper, sliced zucchini, and spinach; allow the vegetables to cook until just tender.

  • 7

    Taste and adjust seasoning if needed, then remove from heat.

  • 8

    Garnish with fresh basil sprigs before serving, ensuring a burst of herbal freshness.