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 our Creamy Coconut Green Curry Chicken, complemented by crisp fresh vegetables. The tender chicken pairs beautifully with a light, aromatic green curry sauce enriched with lite coconut milk, allowing a burst of tropical creaminess and a delightful medley of peppers, zucchini, mushrooms, and spinach. This dish is a harmonious blend of spicy, creamy, and fresh, making it an enticing and balanced meal.

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NUTRITION

331kcal
Protein
43.6g
Fat
12.4g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Lite Coconut Milk (60g)

1 tbsp Green Curry Paste (15g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (65g)

1/2 cup Mushrooms (35g)

1 cup Spinach (30g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Heat a teaspoon of olive oil in a skillet over medium heat.

  • 2

    Add the green curry paste and sauté briefly until fragrant.

  • 3

    Place the chicken breast pieces in the skillet and sear on all sides until lightly browned.

  • 4

    Pour in the lite coconut milk and stir to combine with the curry paste, creating a creamy sauce.

  • 5

    Mix in the sliced red bell pepper, zucchini, and mushrooms, cooking until the vegetables are tender but still crisp.

  • 6

    Fold in fresh spinach until just wilted, and allow all ingredients to harmonize for a moment.

  • 7

    Season with salt and pepper to taste, then serve warm.

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 our Creamy Coconut Green Curry Chicken, complemented by crisp fresh vegetables. The tender chicken pairs beautifully with a light, aromatic green curry sauce enriched with lite coconut milk, allowing a burst of tropical creaminess and a delightful medley of peppers, zucchini, mushrooms, and spinach. This dish is a harmonious blend of spicy, creamy, and fresh, making it an enticing and balanced meal.

NUTRITION

331kcal
Protein
43.6g
Fat
12.4g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Lite Coconut Milk (60g)

1 tbsp Green Curry Paste (15g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (65g)

1/2 cup Mushrooms (35g)

1 cup Spinach (30g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Heat a teaspoon of olive oil in a skillet over medium heat.

  • 2

    Add the green curry paste and sauté briefly until fragrant.

  • 3

    Place the chicken breast pieces in the skillet and sear on all sides until lightly browned.

  • 4

    Pour in the lite coconut milk and stir to combine with the curry paste, creating a creamy sauce.

  • 5

    Mix in the sliced red bell pepper, zucchini, and mushrooms, cooking until the vegetables are tender but still crisp.

  • 6

    Fold in fresh spinach until just wilted, and allow all ingredients to harmonize for a moment.

  • 7

    Season with salt and pepper to taste, then serve warm.