Creamy Coconut Chicken Curry with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chicken Curry with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Cauliflower Rice

Delight in a rich and creamy coconut chicken curry paired with light, fluffy cauliflower rice. Tender chicken is simmered in a fragrant blend of spices, garlic, and ginger, with a splash of light coconut milk to create a luxurious, tropical sauce. Vibrant red bell pepper and fresh spinach add brightness and color, making this dish as visually appealing as it is nutritious.

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NUTRITION

467kcal
Protein
56.9g
Fat
18.2g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Light Coconut Milk

1 cup Cauliflower Rice

1/2 medium Red Bell Pepper

1 cup Fresh Spinach

1 tsp Coconut Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the coconut oil in a skillet over medium heat.

  • 2

    Add minced garlic and grated ginger, sautéing until fragrant.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the skillet. Season with salt, pepper, and curry powder.

  • 4

    Cook the chicken until browned on all sides and nearly cooked through.

  • 5

    Pour in the light coconut milk and add the sliced red bell pepper. Simmer for about 5 minutes until the chicken is fully cooked and the sauce thickens slightly.

  • 6

    Stir in the fresh spinach until wilted.

  • 7

    In a separate pan, heat the cauliflower rice over medium heat until warmed through, seasoning lightly with salt and pepper.

  • 8

    Serve the creamy chicken curry over a bed of cauliflower rice.

Creamy Coconut Chicken Curry with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chicken Curry with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Cauliflower Rice

Delight in a rich and creamy coconut chicken curry paired with light, fluffy cauliflower rice. Tender chicken is simmered in a fragrant blend of spices, garlic, and ginger, with a splash of light coconut milk to create a luxurious, tropical sauce. Vibrant red bell pepper and fresh spinach add brightness and color, making this dish as visually appealing as it is nutritious.

NUTRITION

467kcal
Protein
56.9g
Fat
18.2g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Light Coconut Milk

1 cup Cauliflower Rice

1/2 medium Red Bell Pepper

1 cup Fresh Spinach

1 tsp Coconut Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the coconut oil in a skillet over medium heat.

  • 2

    Add minced garlic and grated ginger, sautéing until fragrant.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the skillet. Season with salt, pepper, and curry powder.

  • 4

    Cook the chicken until browned on all sides and nearly cooked through.

  • 5

    Pour in the light coconut milk and add the sliced red bell pepper. Simmer for about 5 minutes until the chicken is fully cooked and the sauce thickens slightly.

  • 6

    Stir in the fresh spinach until wilted.

  • 7

    In a separate pan, heat the cauliflower rice over medium heat until warmed through, seasoning lightly with salt and pepper.

  • 8

    Serve the creamy chicken curry over a bed of cauliflower rice.