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, creamy green curry featuring tender chicken breast simmered in a light coconut milk and Thai green curry sauce, complemented by crisp red bell peppers, zucchini, and fresh spinach. Finished with a hint of toasted coconut oil and aromatic basil, this dish delivers a balanced burst of flavor in every bite.

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NUTRITION

316kcal
Protein
36.4g
Fat
13.1g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Lite Coconut Milk

1 tbsp Thai Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Baby Spinach

1 tsp Coconut Oil

5 Fresh Basil leaves

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces.

  • 2

    Heat coconut oil in a non-stick skillet over medium heat until melted.

  • 3

    Add the chicken pieces and lightly brown them on all sides.

  • 4

    Stir in the Thai green curry paste, coating the chicken evenly.

  • 5

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

  • 6

    Add chopped red bell pepper and sliced zucchini; cook for about 5 minutes until vegetables are tender but still crisp.

  • 7

    Fold in the baby spinach and allow it to wilt in the heat.

  • 8

    Finish with freshly torn basil leaves, stirring to combine the flavors.

  • 9

    Serve hot and enjoy the aromatic, creamy green curry dish.

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, creamy green curry featuring tender chicken breast simmered in a light coconut milk and Thai green curry sauce, complemented by crisp red bell peppers, zucchini, and fresh spinach. Finished with a hint of toasted coconut oil and aromatic basil, this dish delivers a balanced burst of flavor in every bite.

NUTRITION

316kcal
Protein
36.4g
Fat
13.1g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Lite Coconut Milk

1 tbsp Thai Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Baby Spinach

1 tsp Coconut Oil

5 Fresh Basil leaves

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces.

  • 2

    Heat coconut oil in a non-stick skillet over medium heat until melted.

  • 3

    Add the chicken pieces and lightly brown them on all sides.

  • 4

    Stir in the Thai green curry paste, coating the chicken evenly.

  • 5

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

  • 6

    Add chopped red bell pepper and sliced zucchini; cook for about 5 minutes until vegetables are tender but still crisp.

  • 7

    Fold in the baby spinach and allow it to wilt in the heat.

  • 8

    Finish with freshly torn basil leaves, stirring to combine the flavors.

  • 9

    Serve hot and enjoy the aromatic, creamy green curry dish.