Creamy Coconut Yogurt Chicken with Aromatic Spices

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

Creamy Coconut Yogurt Chicken with Aromatic Spices

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Yogurt Chicken with Aromatic Spices

Delight in tender chicken bathed in a creamy coconut yogurt marinade, infused with warm turmeric, cumin, and coriander. Sautéed with diced red bell pepper and shallots, this dish bursts with aromatic notes and a refreshing cilantro finish, making it a vibrant choice for any meal.

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NUTRITION

373kcal
Protein
42.4g
Fat
18.4g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Unsweetened Coconut Yogurt

1 teaspoon Olive Oil

1/4 cup diced Red Bell Pepper

1 small diced Shallot

1/2 teaspoon Turmeric Powder

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Coriander

Salt and Pepper to taste

2 tablespoons Fresh Cilantro (chopped)

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PREPARATION

  • 1

    In a bowl, combine the coconut yogurt, turmeric, cumin, coriander, salt, and pepper to create a marinade.

  • 2

    Slice the chicken breast into bite-sized pieces, then add them to the marinade and let it sit for at least 20 minutes.

  • 3

    Heat olive oil in a skillet over medium heat, and sauté the diced shallot until softened.

  • 4

    Add the diced red bell pepper to the skillet and cook until slightly tender.

  • 5

    Place the marinated chicken into the skillet, cooking until the chicken is thoroughly done and lightly browned, about 6-8 minutes.

  • 6

    Stir occasionally to ensure the chicken cooks evenly and absorbs the aromatic flavors.

  • 7

    Finish by garnishing with chopped fresh cilantro, then serve warm.

Creamy Coconut Yogurt Chicken with Aromatic Spices

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

Creamy Coconut Yogurt Chicken with Aromatic Spices

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Yogurt Chicken with Aromatic Spices

Delight in tender chicken bathed in a creamy coconut yogurt marinade, infused with warm turmeric, cumin, and coriander. Sautéed with diced red bell pepper and shallots, this dish bursts with aromatic notes and a refreshing cilantro finish, making it a vibrant choice for any meal.

NUTRITION

373kcal
Protein
42.4g
Fat
18.4g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Unsweetened Coconut Yogurt

1 teaspoon Olive Oil

1/4 cup diced Red Bell Pepper

1 small diced Shallot

1/2 teaspoon Turmeric Powder

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Coriander

Salt and Pepper to taste

2 tablespoons Fresh Cilantro (chopped)

PREPARATION

  • 1

    In a bowl, combine the coconut yogurt, turmeric, cumin, coriander, salt, and pepper to create a marinade.

  • 2

    Slice the chicken breast into bite-sized pieces, then add them to the marinade and let it sit for at least 20 minutes.

  • 3

    Heat olive oil in a skillet over medium heat, and sauté the diced shallot until softened.

  • 4

    Add the diced red bell pepper to the skillet and cook until slightly tender.

  • 5

    Place the marinated chicken into the skillet, cooking until the chicken is thoroughly done and lightly browned, about 6-8 minutes.

  • 6

    Stir occasionally to ensure the chicken cooks evenly and absorbs the aromatic flavors.

  • 7

    Finish by garnishing with chopped fresh cilantro, then serve warm.