Creamy Coconut-Spiced Chicken with Roasted Potatoes

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

Creamy Coconut-Spiced Chicken with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Chicken with Roasted Potatoes

Enjoy a vibrant and creamy twist on roasted chicken dinner. Tender chicken breast is marinated in a blend of coconut milk and warming spices, then pan-seared to lock in flavor. Served alongside golden, oven-roasted potatoes with a hint of coconut oil, this dish is both satisfying and balanced.

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NUTRITION

371kcal
Protein
34.7g
Fat
12.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

150 grams Red Potatoes

1/4 cup Light Coconut Milk (~60g)

1 teaspoon Coconut Oil

Pinch of mixed Spices (Turmeric, Cumin, Coriander, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Dice the red potatoes into 1-inch cubes, toss them with a drizzle of coconut oil and a pinch of salt, and spread them evenly on a baking sheet.

  • 2

    Roast the potatoes in the oven for about 25-30 minutes until golden and tender, stirring halfway through.

  • 3

    While the potatoes roast, season the 5-ounce chicken breast with a pinch of turmeric, cumin, coriander, salt, and pepper.

  • 4

    In a small bowl, combine the light coconut milk with a dash of the same spices to create a marinade.

  • 5

    Marinate the chicken breast in the coconut milk mixture for 10-15 minutes.

  • 6

    Heat a non-stick skillet over medium heat and add any remaining coconut oil. Sear the chicken breast for about 5-6 minutes on each side until fully cooked and lightly charred.

  • 7

    Plate the seared chicken alongside the roasted potatoes. Drizzle any remaining coconut milk sauce over the chicken and serve immediately.

Creamy Coconut-Spiced Chicken with Roasted Potatoes

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

Creamy Coconut-Spiced Chicken with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Chicken with Roasted Potatoes

Enjoy a vibrant and creamy twist on roasted chicken dinner. Tender chicken breast is marinated in a blend of coconut milk and warming spices, then pan-seared to lock in flavor. Served alongside golden, oven-roasted potatoes with a hint of coconut oil, this dish is both satisfying and balanced.

NUTRITION

371kcal
Protein
34.7g
Fat
12.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

150 grams Red Potatoes

1/4 cup Light Coconut Milk (~60g)

1 teaspoon Coconut Oil

Pinch of mixed Spices (Turmeric, Cumin, Coriander, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F. Dice the red potatoes into 1-inch cubes, toss them with a drizzle of coconut oil and a pinch of salt, and spread them evenly on a baking sheet.

  • 2

    Roast the potatoes in the oven for about 25-30 minutes until golden and tender, stirring halfway through.

  • 3

    While the potatoes roast, season the 5-ounce chicken breast with a pinch of turmeric, cumin, coriander, salt, and pepper.

  • 4

    In a small bowl, combine the light coconut milk with a dash of the same spices to create a marinade.

  • 5

    Marinate the chicken breast in the coconut milk mixture for 10-15 minutes.

  • 6

    Heat a non-stick skillet over medium heat and add any remaining coconut oil. Sear the chicken breast for about 5-6 minutes on each side until fully cooked and lightly charred.

  • 7

    Plate the seared chicken alongside the roasted potatoes. Drizzle any remaining coconut milk sauce over the chicken and serve immediately.