Coconut Curry Pan-Seared Chicken with Jasmine Rice

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

Coconut Curry Pan-Seared Chicken with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Coconut Curry Pan-Seared Chicken with Jasmine Rice

Enjoy a vibrant dish where tender pan-seared chicken is infused with aromatic coconut curry flavors, served over a bed of fluffy jasmine rice. The subtle creaminess of light coconut milk, with a hint of garlic and ginger, elevates this meal into a symphony of taste and texture.

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NUTRITION

388kcal
Protein
37.6g
Fat
12.3g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Jasmine Rice

0.25 cup Light Coconut Milk

1 tsp Olive Oil

1 tsp Curry Powder

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

4 tbsp Red Onion, finely diced

Salt to taste

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PREPARATION

  • 1

    Start by cooking the jasmine rice according to package instructions until fluffy and tender.

  • 2

    Pat the chicken breast dry and season with a pinch of salt and half of the curry powder.

  • 3

    Heat olive oil in a pan over medium-high heat. Sear the chicken breast for 4-5 minutes on each side until golden and cooked through.

  • 4

    Remove the chicken from the pan and set aside. In the same pan, add the diced red onion, minced garlic, and grated ginger. Sauté for about 1-2 minutes until fragrant.

  • 5

    Stir in the remaining curry powder and pour in the light coconut milk, allowing it to warm and combine with the spices to form a sauce. Let it simmer for 1-2 minutes.

  • 6

    Return the chicken to the pan to coat it in the coconut curry sauce. Allow it to heat through for another minute.

  • 7

    Slice the chicken and serve over a bed of jasmine rice, drizzling any extra sauce on top.

Coconut Curry Pan-Seared Chicken with Jasmine Rice

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

Coconut Curry Pan-Seared Chicken with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Coconut Curry Pan-Seared Chicken with Jasmine Rice

Enjoy a vibrant dish where tender pan-seared chicken is infused with aromatic coconut curry flavors, served over a bed of fluffy jasmine rice. The subtle creaminess of light coconut milk, with a hint of garlic and ginger, elevates this meal into a symphony of taste and texture.

NUTRITION

388kcal
Protein
37.6g
Fat
12.3g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Jasmine Rice

0.25 cup Light Coconut Milk

1 tsp Olive Oil

1 tsp Curry Powder

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

4 tbsp Red Onion, finely diced

Salt to taste

PREPARATION

  • 1

    Start by cooking the jasmine rice according to package instructions until fluffy and tender.

  • 2

    Pat the chicken breast dry and season with a pinch of salt and half of the curry powder.

  • 3

    Heat olive oil in a pan over medium-high heat. Sear the chicken breast for 4-5 minutes on each side until golden and cooked through.

  • 4

    Remove the chicken from the pan and set aside. In the same pan, add the diced red onion, minced garlic, and grated ginger. Sauté for about 1-2 minutes until fragrant.

  • 5

    Stir in the remaining curry powder and pour in the light coconut milk, allowing it to warm and combine with the spices to form a sauce. Let it simmer for 1-2 minutes.

  • 6

    Return the chicken to the pan to coat it in the coconut curry sauce. Allow it to heat through for another minute.

  • 7

    Slice the chicken and serve over a bed of jasmine rice, drizzling any extra sauce on top.