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 paired with tender chicken and an assortment of fresh vegetables. This dish harmonizes the aromatic green curry paste with light coconut milk and crisp veggies, offering a comforting yet invigorating meal perfect for any time of day.

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NUTRITION

407kcal
Protein
39.2g
Fat
13.8g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, chopped

1 cup Baby Spinach

1/4 cup Yellow Onion, sliced

1 clove Garlic, minced

1 tbsp Lime Juice

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces after seasoning lightly with salt and pepper if desired.

  • 2

    Heat a non-stick pan over medium heat and add a splash of water or light oil if needed. Sauté the sliced onion and minced garlic until aromatic, about 2 minutes.

  • 3

    Stir in the green curry paste and toast for another minute until fragrant.

  • 4

    Add the chicken pieces to the pan and cook until the external color is lightly golden, about 3-4 minutes.

  • 5

    Pour in the light coconut milk and add the red bell pepper, zucchini, and baby spinach.

  • 6

    Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and vegetables are tender.

  • 7

    Finish with a squeeze of lime juice and adjust seasoning as needed 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 the vibrant flavors of a creamy coconut green curry paired with tender chicken and an assortment of fresh vegetables. This dish harmonizes the aromatic green curry paste with light coconut milk and crisp veggies, offering a comforting yet invigorating meal perfect for any time of day.

NUTRITION

407kcal
Protein
39.2g
Fat
13.8g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, chopped

1 cup Baby Spinach

1/4 cup Yellow Onion, sliced

1 clove Garlic, minced

1 tbsp Lime Juice

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces after seasoning lightly with salt and pepper if desired.

  • 2

    Heat a non-stick pan over medium heat and add a splash of water or light oil if needed. Sauté the sliced onion and minced garlic until aromatic, about 2 minutes.

  • 3

    Stir in the green curry paste and toast for another minute until fragrant.

  • 4

    Add the chicken pieces to the pan and cook until the external color is lightly golden, about 3-4 minutes.

  • 5

    Pour in the light coconut milk and add the red bell pepper, zucchini, and baby spinach.

  • 6

    Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and vegetables are tender.

  • 7

    Finish with a squeeze of lime juice and adjust seasoning as needed before serving.