YOUR SOLIN GENERATED RECIPE
Creamy Coconut Yogurt Chicken with Aromatic Spices
Savor the delightful contrast of tender chicken breast marinated in a tangy, creamy coconut yogurt blend and aromatic spices. Enhanced with a medley of red bell pepper and fresh spinach, this dish delivers a burst of flavor that’s both hearty and refreshing.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Unsweetened Coconut Yogurt
1/4 cup chopped Red Bell Pepper
1/4 cup chopped Spinach
1/2 tbsp Extra Virgin Olive Oil
1/4 tsp Turmeric Powder
1/4 tsp Ground Cumin
1/4 tsp Ground Coriander
1/4 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
In a bowl, combine the coconut yogurt, turmeric, cumin, coriander, garlic powder, and a pinch of salt and pepper.
Add the chicken breast to the marinade, ensuring each piece is well coated. Let marinate for at least 20 minutes.
Heat the olive oil in a skillet over medium heat. Place the marinated chicken in the skillet and cook for about 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F.
When the chicken is nearly cooked through, add the chopped red bell pepper and spinach to the skillet. Sauté for an additional 2-3 minutes until the vegetables have softened slightly.
Remove from heat, adjust seasoning if needed, and serve the chicken topped with a spoonful of the remaining creamy coconut yogurt sauce from the pan.