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, aromatic green curry featuring tender chicken, fresh crisp vegetables, and a light coconut cream sauce, perfectly balanced and paired with quinoa for a filling, nutritious meal.

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NUTRITION

391kcal
Protein
35.8g
Fat
9.4g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1 medium Red Bell Pepper

1/2 cup Zucchini

1/2 cup Snap Peas

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Cut the chicken breast into bite-size chunks.

  • 2

    Heat a non-stick skillet over medium heat, and add the green curry paste to bloom its flavors for about 1 minute.

  • 3

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

  • 4

    Pour in the light coconut milk and stir to combine with the curry paste and chicken.

  • 5

    Add the chopped red bell pepper, sliced zucchini, and snap peas. Cook for 5-7 minutes until the vegetables are tender but still crisp.

  • 6

    Season with a pinch of salt if desired.

  • 7

    Serve the creamy curry over a bed of cooked quinoa and enjoy.

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, aromatic green curry featuring tender chicken, fresh crisp vegetables, and a light coconut cream sauce, perfectly balanced and paired with quinoa for a filling, nutritious meal.

NUTRITION

391kcal
Protein
35.8g
Fat
9.4g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1 medium Red Bell Pepper

1/2 cup Zucchini

1/2 cup Snap Peas

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Cut the chicken breast into bite-size chunks.

  • 2

    Heat a non-stick skillet over medium heat, and add the green curry paste to bloom its flavors for about 1 minute.

  • 3

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

  • 4

    Pour in the light coconut milk and stir to combine with the curry paste and chicken.

  • 5

    Add the chopped red bell pepper, sliced zucchini, and snap peas. Cook for 5-7 minutes until the vegetables are tender but still crisp.

  • 6

    Season with a pinch of salt if desired.

  • 7

    Serve the creamy curry over a bed of cooked quinoa and enjoy.