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

A vibrant, aromatic curry featuring tender chicken breast simmered in a light coconut milk green curry sauce with crisp, fresh vegetables. This dish balances creamy textures, spicy notes, and refreshing greens for a wholesome meal that's as nutritious as it is flavorful.

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NUTRITION

328kcal
Protein
35.3g
Fat
14.1g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 Tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Ginger

1 Tbsp Fresh Cilantro

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with a pinch of salt (optional).

  • 2

    Heat olive oil in a skillet over medium heat, then sauté minced garlic and grated ginger for 1-2 minutes until fragrant.

  • 3

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 4

    Stir in the green curry paste and allow it to coat the chicken evenly.

  • 5

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

  • 6

    Add sliced red bell pepper, zucchini, and spinach to the skillet and cook for an additional 4-5 minutes until the vegetables are tender but still crisp.

  • 7

    Taste and adjust seasoning if needed. 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

A vibrant, aromatic curry featuring tender chicken breast simmered in a light coconut milk green curry sauce with crisp, fresh vegetables. This dish balances creamy textures, spicy notes, and refreshing greens for a wholesome meal that's as nutritious as it is flavorful.

NUTRITION

328kcal
Protein
35.3g
Fat
14.1g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 Tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Ginger

1 Tbsp Fresh Cilantro

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with a pinch of salt (optional).

  • 2

    Heat olive oil in a skillet over medium heat, then sauté minced garlic and grated ginger for 1-2 minutes until fragrant.

  • 3

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 4

    Stir in the green curry paste and allow it to coat the chicken evenly.

  • 5

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

  • 6

    Add sliced red bell pepper, zucchini, and spinach to the skillet and cook for an additional 4-5 minutes until the vegetables are tender but still crisp.

  • 7

    Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.