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 bowl of creamy green curry featuring tender chicken breast simmered in a light coconut milk sauce and infused with aromatic green curry paste. Fresh bell pepper, zucchini, and broccoli add a refreshing crunch, while a hint of coconut oil enriches the flavors. This dish offers a balanced mix of lean protein and nutrient-packed vegetables perfect for a satisfying meal.

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NUTRITION

407kcal
Protein
49.6g
Fat
16g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1/3 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Broccoli

1 teaspoon Coconut Oil

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PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, and broccoli into uniform pieces for even cooking.

  • 3

    Heat the coconut oil in a skillet or wok over medium heat.

  • 4

    Add the green curry paste to the warm oil and stir for about 30 seconds until fragrant.

  • 5

    Add the chicken pieces to the pan, stirring to coat them in the curry paste, and cook until lightly browned on all sides.

  • 6

    Pour in the light coconut milk, stirring well to incorporate the paste and coat the chicken evenly.

  • 7

    Add the chopped vegetables and let the mixture simmer for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender yet crisp.

  • 8

    Taste and adjust seasoning if needed. Garnish with fresh basil or cilantro if desired before serving.

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 bowl of creamy green curry featuring tender chicken breast simmered in a light coconut milk sauce and infused with aromatic green curry paste. Fresh bell pepper, zucchini, and broccoli add a refreshing crunch, while a hint of coconut oil enriches the flavors. This dish offers a balanced mix of lean protein and nutrient-packed vegetables perfect for a satisfying meal.

NUTRITION

407kcal
Protein
49.6g
Fat
16g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1/3 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Broccoli

1 teaspoon Coconut Oil

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, and broccoli into uniform pieces for even cooking.

  • 3

    Heat the coconut oil in a skillet or wok over medium heat.

  • 4

    Add the green curry paste to the warm oil and stir for about 30 seconds until fragrant.

  • 5

    Add the chicken pieces to the pan, stirring to coat them in the curry paste, and cook until lightly browned on all sides.

  • 6

    Pour in the light coconut milk, stirring well to incorporate the paste and coat the chicken evenly.

  • 7

    Add the chopped vegetables and let the mixture simmer for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender yet crisp.

  • 8

    Taste and adjust seasoning if needed. Garnish with fresh basil or cilantro if desired before serving.