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 crisp, fresh vegetables. This dish balances the tropical creaminess of light coconut milk with the aromatic spice of green curry paste, all harmoniously tied together with melty zucchini, brightly colored bell peppers, and a burst of fresh spinach. Each bite delivers a delightful mix of textures and tastes that make every meal a culinary experience.

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NUTRITION

345kcal
Protein
36.7g
Fat
16.5g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1 cup Spinach

1 teaspoon Coconut Oil

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and set aside.

  • 2

    Heat coconut oil in a large skillet over medium heat. Add the chicken pieces and sauté until lightly browned on all sides.

  • 3

    Stir in the green curry paste, ensuring the chicken is evenly coated, and cook for an additional minute to release the flavors.

  • 4

    Pour in the light coconut milk and add the zucchini and red bell pepper. Bring to a gentle simmer and let cook for about 5-7 minutes until the chicken is fully cooked and the vegetables begin to soften.

  • 5

    Fold in the spinach and allow it to wilt into the curry, stirring gently.

  • 6

    Taste and adjust seasoning if necessary. Serve warm and enjoy this vibrant, hearty dish.

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 crisp, fresh vegetables. This dish balances the tropical creaminess of light coconut milk with the aromatic spice of green curry paste, all harmoniously tied together with melty zucchini, brightly colored bell peppers, and a burst of fresh spinach. Each bite delivers a delightful mix of textures and tastes that make every meal a culinary experience.

NUTRITION

345kcal
Protein
36.7g
Fat
16.5g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1 cup Spinach

1 teaspoon Coconut Oil

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and set aside.

  • 2

    Heat coconut oil in a large skillet over medium heat. Add the chicken pieces and sauté until lightly browned on all sides.

  • 3

    Stir in the green curry paste, ensuring the chicken is evenly coated, and cook for an additional minute to release the flavors.

  • 4

    Pour in the light coconut milk and add the zucchini and red bell pepper. Bring to a gentle simmer and let cook for about 5-7 minutes until the chicken is fully cooked and the vegetables begin to soften.

  • 5

    Fold in the spinach and allow it to wilt into the curry, stirring gently.

  • 6

    Taste and adjust seasoning if necessary. Serve warm and enjoy this vibrant, hearty dish.