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 a vibrant blend of tender chicken breast simmered in a creamy, light coconut milk infused with fragrant green curry paste. Crisp bell peppers, zucchini, and a handful of fresh spinach add a delightful crunch and burst of color, finished with a squeeze of lime and fresh basil to brighten the dish. This curry is both warming and refreshing, perfect for a nourishing meal any time of the day.

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NUTRITION

336kcal
Protein
36.5g
Fat
16g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 cup fresh Spinach

1 tsp Olive Oil

1 tbsp Lime Juice

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PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat.

  • 2

    Add the green curry paste and sauté for about 1 minute until fragrant.

  • 3

    Add the chicken breast, cut into bite-sized pieces, and cook until lightly browned on all sides.

  • 4

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

  • 5

    Stir in the red bell pepper and zucchini, cooking for 3-4 minutes until they begin to soften.

  • 6

    Mix in the spinach and continue to simmer until the chicken is cooked through and the vegetables are tender, about 5 minutes.

  • 7

    Finish by stirring in the lime juice and garnish with fresh basil if desired 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

Savor a vibrant blend of tender chicken breast simmered in a creamy, light coconut milk infused with fragrant green curry paste. Crisp bell peppers, zucchini, and a handful of fresh spinach add a delightful crunch and burst of color, finished with a squeeze of lime and fresh basil to brighten the dish. This curry is both warming and refreshing, perfect for a nourishing meal any time of the day.

NUTRITION

336kcal
Protein
36.5g
Fat
16g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 cup fresh Spinach

1 tsp Olive Oil

1 tbsp Lime Juice

PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat.

  • 2

    Add the green curry paste and sauté for about 1 minute until fragrant.

  • 3

    Add the chicken breast, cut into bite-sized pieces, and cook until lightly browned on all sides.

  • 4

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

  • 5

    Stir in the red bell pepper and zucchini, cooking for 3-4 minutes until they begin to soften.

  • 6

    Mix in the spinach and continue to simmer until the chicken is cooked through and the vegetables are tender, about 5 minutes.

  • 7

    Finish by stirring in the lime juice and garnish with fresh basil if desired before serving.