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

Enjoy a vibrant and aromatic fusion of tender chicken simmered in a light coconut green curry sauce, enriched with fresh bell peppers, zucchini, and carrots. This dish is designed to provide a satisfying balance of protein and healthy fats, making it an ideal meal option for breakfast, lunch, or dinner.

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NUTRITION

354kcal
Protein
38.4g
Fat
14.5g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 tsp Extra Virgin Olive Oil

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/2 cup Carrot (sliced)

1 tbsp Fresh Basil Leaves

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PREPARATION

  • 1

    Heat a teaspoon of olive oil in a large skillet or pan over medium heat.

  • 2

    Add thinly sliced chicken breast pieces and lightly brown them for about 3-4 minutes until no longer pink on the outside.

  • 3

    Stir in the green curry paste and cook for an additional minute to release its fragrant spices.

  • 4

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

  • 5

    Add the sliced red bell pepper, zucchini, and carrot, stirring to combine all ingredients evenly.

  • 6

    Allow the curry to simmer for 5-7 minutes until the vegetables are tender and the chicken is fully cooked.

  • 7

    Taste and adjust seasonings if necessary. Garnish with fresh basil leaves before serving.

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

Enjoy a vibrant and aromatic fusion of tender chicken simmered in a light coconut green curry sauce, enriched with fresh bell peppers, zucchini, and carrots. This dish is designed to provide a satisfying balance of protein and healthy fats, making it an ideal meal option for breakfast, lunch, or dinner.

NUTRITION

354kcal
Protein
38.4g
Fat
14.5g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 tsp Extra Virgin Olive Oil

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/2 cup Carrot (sliced)

1 tbsp Fresh Basil Leaves

PREPARATION

  • 1

    Heat a teaspoon of olive oil in a large skillet or pan over medium heat.

  • 2

    Add thinly sliced chicken breast pieces and lightly brown them for about 3-4 minutes until no longer pink on the outside.

  • 3

    Stir in the green curry paste and cook for an additional minute to release its fragrant spices.

  • 4

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

  • 5

    Add the sliced red bell pepper, zucchini, and carrot, stirring to combine all ingredients evenly.

  • 6

    Allow the curry to simmer for 5-7 minutes until the vegetables are tender and the chicken is fully cooked.

  • 7

    Taste and adjust seasonings if necessary. Garnish with fresh basil leaves before serving.