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

Enjoy a vibrant fusion of tender chicken simmered in a creamy, light coconut milk green curry sauce accented with sweet bell peppers, zucchini, and fresh baby spinach. This dish offers a satisfying burst of aromatic flavors and textures perfect any time of the day.

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NUTRITION

333kcal
Protein
46g
Fat
10.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 cup Baby Spinach

1 tablespoon Fresh Basil

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium heat. Add the chicken pieces and lightly sauté until they begin to brown.

  • 3

    Stir in the green curry paste and mix well to coat the chicken evenly.

  • 4

    Pour in the light coconut milk and allow the mixture to come to a gentle simmer.

  • 5

    Add the sliced red bell pepper and zucchini. Continue to cook for 5-7 minutes until the vegetables are tender.

  • 6

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

  • 7

    Finish by garnishing with fresh basil, adjust seasonings if needed, and serve 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

Enjoy a vibrant fusion of tender chicken simmered in a creamy, light coconut milk green curry sauce accented with sweet bell peppers, zucchini, and fresh baby spinach. This dish offers a satisfying burst of aromatic flavors and textures perfect any time of the day.

NUTRITION

333kcal
Protein
46g
Fat
10.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 cup Baby Spinach

1 tablespoon Fresh Basil

PREPARATION

  • 1

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

  • 2

    Heat a non-stick pan over medium heat. Add the chicken pieces and lightly sauté until they begin to brown.

  • 3

    Stir in the green curry paste and mix well to coat the chicken evenly.

  • 4

    Pour in the light coconut milk and allow the mixture to come to a gentle simmer.

  • 5

    Add the sliced red bell pepper and zucchini. Continue to cook for 5-7 minutes until the vegetables are tender.

  • 6

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

  • 7

    Finish by garnishing with fresh basil, adjust seasonings if needed, and serve warm.