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 the vibrant flavors of a creamy coconut green curry infused with tender chicken breast and crisp fresh vegetables. This dish combines the aromatic allure of green curry paste and light coconut milk with an assortment of seasonal vegetables, delivering a well-balanced, satisfying meal perfect for any time of day.

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NUTRITION

337kcal
Protein
38.8g
Fat
12.6g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Snap Peas

1/4 small Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Start by prepping all vegetables: slice the bell pepper, zucchini, and snap peas, and dice the quarter onion.

  • 2

    Cut the chicken breast into bite-sized pieces ensuring even sizing for quick and uniform cooking.

  • 3

    Heat olive oil in a large skillet or wok over medium heat. Once heated, add the diced onion and sauté until translucent.

  • 4

    Add the chicken pieces to the skillet and cook until they start to brown on the edges, about 4-5 minutes.

  • 5

    Stir in the green curry paste, ensuring the chicken and onions are well-coated with the aromatic paste.

  • 6

    Pour in the light coconut milk and add the rest of the vegetables (bell pepper, zucchini, and snap peas). Stir gently to combine.

  • 7

    Allow the curry to simmer for about 7-10 minutes, or until the chicken is fully cooked and vegetables are tender yet crisp.

  • 8

    Taste and adjust seasoning if necessary. Serve warm and enjoy immediately.

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 the vibrant flavors of a creamy coconut green curry infused with tender chicken breast and crisp fresh vegetables. This dish combines the aromatic allure of green curry paste and light coconut milk with an assortment of seasonal vegetables, delivering a well-balanced, satisfying meal perfect for any time of day.

NUTRITION

337kcal
Protein
38.8g
Fat
12.6g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Snap Peas

1/4 small Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Start by prepping all vegetables: slice the bell pepper, zucchini, and snap peas, and dice the quarter onion.

  • 2

    Cut the chicken breast into bite-sized pieces ensuring even sizing for quick and uniform cooking.

  • 3

    Heat olive oil in a large skillet or wok over medium heat. Once heated, add the diced onion and sauté until translucent.

  • 4

    Add the chicken pieces to the skillet and cook until they start to brown on the edges, about 4-5 minutes.

  • 5

    Stir in the green curry paste, ensuring the chicken and onions are well-coated with the aromatic paste.

  • 6

    Pour in the light coconut milk and add the rest of the vegetables (bell pepper, zucchini, and snap peas). Stir gently to combine.

  • 7

    Allow the curry to simmer for about 7-10 minutes, or until the chicken is fully cooked and vegetables are tender yet crisp.

  • 8

    Taste and adjust seasoning if necessary. Serve warm and enjoy immediately.