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 bowl of tender green curry chicken swimming in a silky, light coconut broth with crisp, fresh vegetables. This dish harmonizes the savory warmth of green curry with the cooling creaminess of coconut milk, delivering a balanced, satisfying meal perfect for dinner.

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NUTRITION

346kcal
Protein
42.8g
Fat
13.5g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 medium Red Bell Pepper

1/2 cup Broccoli

1/2 cup Zucchini

1 cup Baby Spinach

1 teaspoon Olive Oil

1 tablespoon Fresh Basil

1 clove Garlic

1 teaspoon Ginger

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PREPARATION

  • 1

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

  • 2

    Add minced garlic and ginger, sautéing for about 1 minute until fragrant.

  • 3

    Stir in the green curry paste, allowing it to combine with the oil and aromatics for another minute.

  • 4

    Add bite-sized pieces of chicken breast to the skillet, searing until lightly browned on the outside.

  • 5

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

  • 6

    Add sliced red bell pepper, broccoli florets, zucchini slices, and baby spinach. Stir to coat everything in the curry sauce.

  • 7

    Allow the curry to simmer for 8-10 minutes, or until the chicken is cooked through and vegetables are tender.

  • 8

    Finish by stirring in fresh basil, then remove from heat and serve warm.

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 bowl of tender green curry chicken swimming in a silky, light coconut broth with crisp, fresh vegetables. This dish harmonizes the savory warmth of green curry with the cooling creaminess of coconut milk, delivering a balanced, satisfying meal perfect for dinner.

NUTRITION

346kcal
Protein
42.8g
Fat
13.5g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 medium Red Bell Pepper

1/2 cup Broccoli

1/2 cup Zucchini

1 cup Baby Spinach

1 teaspoon Olive Oil

1 tablespoon Fresh Basil

1 clove Garlic

1 teaspoon Ginger

PREPARATION

  • 1

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

  • 2

    Add minced garlic and ginger, sautéing for about 1 minute until fragrant.

  • 3

    Stir in the green curry paste, allowing it to combine with the oil and aromatics for another minute.

  • 4

    Add bite-sized pieces of chicken breast to the skillet, searing until lightly browned on the outside.

  • 5

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

  • 6

    Add sliced red bell pepper, broccoli florets, zucchini slices, and baby spinach. Stir to coat everything in the curry sauce.

  • 7

    Allow the curry to simmer for 8-10 minutes, or until the chicken is cooked through and vegetables are tender.

  • 8

    Finish by stirring in fresh basil, then remove from heat and serve warm.