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 a vibrant dish combining tender chicken bathed in a creamy coconut green curry sauce with crisp, colorful vegetables. This meal is both satisfying and nourishing, marrying the aromatic spices of green curry with the natural sweetness of coconut milk and the freshness of seasonal veggies.

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NUTRITION

356kcal
Protein
36.8g
Fat
15.8g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Snow Peas

1 cup Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Pat the chicken breast dry and cut it into bite-sized pieces.

  • 2

    Heat the olive oil in a skillet over medium heat. Add the chicken pieces and sauté until they start to brown, about 4-5 minutes.

  • 3

    Stir in the green curry paste, ensuring the chicken is evenly coated, and cook for another minute until fragrant.

  • 4

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 5

    Add the sliced red bell pepper, zucchini, and snow peas. Allow the vegetables and chicken to simmer together for about 5-7 minutes or until the chicken is fully cooked and the vegetables are tender-crisp.

  • 6

    Finally, stir in the spinach and let it wilt into the curry. Adjust seasoning if necessary.

  • 7

    Serve hot, garnished with extra fresh herbs if desired.

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 a vibrant dish combining tender chicken bathed in a creamy coconut green curry sauce with crisp, colorful vegetables. This meal is both satisfying and nourishing, marrying the aromatic spices of green curry with the natural sweetness of coconut milk and the freshness of seasonal veggies.

NUTRITION

356kcal
Protein
36.8g
Fat
15.8g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Snow Peas

1 cup Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the chicken breast dry and cut it into bite-sized pieces.

  • 2

    Heat the olive oil in a skillet over medium heat. Add the chicken pieces and sauté until they start to brown, about 4-5 minutes.

  • 3

    Stir in the green curry paste, ensuring the chicken is evenly coated, and cook for another minute until fragrant.

  • 4

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 5

    Add the sliced red bell pepper, zucchini, and snow peas. Allow the vegetables and chicken to simmer together for about 5-7 minutes or until the chicken is fully cooked and the vegetables are tender-crisp.

  • 6

    Finally, stir in the spinach and let it wilt into the curry. Adjust seasoning if necessary.

  • 7

    Serve hot, garnished with extra fresh herbs if desired.