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 this Creamy Coconut Green Curry Chicken paired with an array of fresh vegetables. Tender chicken breast simmers in a light coconut milk and green curry sauce, mingled with colorful bell peppers, zucchini, and spinach for a dish that's both comforting and lively.

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NUTRITION

397kcal
Protein
34.7g
Fat
21.6g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup Red Bell Pepper (diced)

1/2 cup Zucchini (sliced)

1 cup Spinach

1/4 cup Onion (sliced)

1 clove Garlic

1 tbsp Coconut Oil

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PREPARATION

  • 1

    Heat the coconut oil in a large skillet over medium heat until shimmering.

  • 2

    Add the sliced onion and minced garlic to the skillet, sautéing for about 2 minutes until fragrant and translucent.

  • 3

    Stir in the green curry paste, allowing it to warm for about 1 minute to release its aroma.

  • 4

    Add the chicken breast pieces to the pan and cook until lightly browned on all sides, about 4-5 minutes.

  • 5

    Pour in the light coconut milk and mix well to combine the flavors.

  • 6

    Gently add the red bell pepper, zucchini, and spinach. Simmer the curry for an additional 4-5 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Taste and adjust seasoning if needed before serving 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 this Creamy Coconut Green Curry Chicken paired with an array of fresh vegetables. Tender chicken breast simmers in a light coconut milk and green curry sauce, mingled with colorful bell peppers, zucchini, and spinach for a dish that's both comforting and lively.

NUTRITION

397kcal
Protein
34.7g
Fat
21.6g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup Red Bell Pepper (diced)

1/2 cup Zucchini (sliced)

1 cup Spinach

1/4 cup Onion (sliced)

1 clove Garlic

1 tbsp Coconut Oil

PREPARATION

  • 1

    Heat the coconut oil in a large skillet over medium heat until shimmering.

  • 2

    Add the sliced onion and minced garlic to the skillet, sautéing for about 2 minutes until fragrant and translucent.

  • 3

    Stir in the green curry paste, allowing it to warm for about 1 minute to release its aroma.

  • 4

    Add the chicken breast pieces to the pan and cook until lightly browned on all sides, about 4-5 minutes.

  • 5

    Pour in the light coconut milk and mix well to combine the flavors.

  • 6

    Gently add the red bell pepper, zucchini, and spinach. Simmer the curry for an additional 4-5 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Taste and adjust seasoning if needed before serving warm.