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

Enjoy a vibrant dish where tender chicken breast meets a luscious coconut yogurt sauce infused with warm, aromatic spices. This recipe delivers a beautiful balance of creaminess and spice, accented by crisp red bell peppers and the subtle punch of garlic for an effortlessly delicious meal.

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NUTRITION

367kcal
Protein
45.8g
Fat
12.8g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Unsweetened Coconut Yogurt (80g)

1 tsp Extra Virgin Olive Oil (5g)

1/4 cup diced Red Bell Pepper (38g)

1 clove minced Garlic (3g)

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt and pepper.

  • 2

    In a shallow dish, combine coconut yogurt, ground turmeric, ground cumin, and a pinch of salt.

  • 3

    Coat the chicken breast in the yogurt-spice mixture, ensuring even coverage. Let it marinate for at least 15 minutes if time allows.

  • 4

    Heat the olive oil in a skillet over medium heat. Add the minced garlic and diced red bell pepper, sautéing until fragrant and slightly softened, about 2-3 minutes.

  • 5

    Place the marinated chicken in the skillet. Cook for 5-6 minutes on each side, or until the chicken reaches an internal temperature of 165°F and a light, golden crust forms.

  • 6

    Once cooked, remove the chicken from the skillet and let it rest for a couple of minutes before slicing. Serve drizzled with any remaining pan sauce.

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

Enjoy a vibrant dish where tender chicken breast meets a luscious coconut yogurt sauce infused with warm, aromatic spices. This recipe delivers a beautiful balance of creaminess and spice, accented by crisp red bell peppers and the subtle punch of garlic for an effortlessly delicious meal.

NUTRITION

367kcal
Protein
45.8g
Fat
12.8g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Unsweetened Coconut Yogurt (80g)

1 tsp Extra Virgin Olive Oil (5g)

1/4 cup diced Red Bell Pepper (38g)

1 clove minced Garlic (3g)

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt and pepper.

  • 2

    In a shallow dish, combine coconut yogurt, ground turmeric, ground cumin, and a pinch of salt.

  • 3

    Coat the chicken breast in the yogurt-spice mixture, ensuring even coverage. Let it marinate for at least 15 minutes if time allows.

  • 4

    Heat the olive oil in a skillet over medium heat. Add the minced garlic and diced red bell pepper, sautéing until fragrant and slightly softened, about 2-3 minutes.

  • 5

    Place the marinated chicken in the skillet. Cook for 5-6 minutes on each side, or until the chicken reaches an internal temperature of 165°F and a light, golden crust forms.

  • 6

    Once cooked, remove the chicken from the skillet and let it rest for a couple of minutes before slicing. Serve drizzled with any remaining pan sauce.