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 this vibrant and aromatically spiced green curry chicken, simmered in creamy light coconut milk and tossed with a medley of crisp, fresh vegetables. Each bite strikes a delightful balance between the rich creaminess of the coconut and the zesty kick of green curry, elevated by fresh lime and cilantro garnishes. It's a warming, nutritious dish that's as visually appealing as it is flavorful.

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NUTRITION

569kcal
Protein
44.8g
Fat
26.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup Snow Peas

1 tsp Olive Oil

1 tbsp Fresh Lime Juice

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Heat olive oil in a large skillet or wok over medium heat.

  • 2

    Add the green curry paste and sauté for about 1 minute to release its aromas.

  • 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 stir to combine with the curry paste. Bring to a gentle simmer.

  • 5

    Add the broccoli, red bell pepper slices, and snow peas. Cook for 4-5 minutes until the vegetables are tender-crisp and the chicken is fully cooked.

  • 6

    Stir in fresh lime juice and adjust seasoning as needed.

  • 7

    Garnish with fresh cilantro 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 this vibrant and aromatically spiced green curry chicken, simmered in creamy light coconut milk and tossed with a medley of crisp, fresh vegetables. Each bite strikes a delightful balance between the rich creaminess of the coconut and the zesty kick of green curry, elevated by fresh lime and cilantro garnishes. It's a warming, nutritious dish that's as visually appealing as it is flavorful.

NUTRITION

569kcal
Protein
44.8g
Fat
26.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup Snow Peas

1 tsp Olive Oil

1 tbsp Fresh Lime Juice

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Heat olive oil in a large skillet or wok over medium heat.

  • 2

    Add the green curry paste and sauté for about 1 minute to release its aromas.

  • 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 stir to combine with the curry paste. Bring to a gentle simmer.

  • 5

    Add the broccoli, red bell pepper slices, and snow peas. Cook for 4-5 minutes until the vegetables are tender-crisp and the chicken is fully cooked.

  • 6

    Stir in fresh lime juice and adjust seasoning as needed.

  • 7

    Garnish with fresh cilantro before serving.