Creamy Coconut-Spiced Chicken with Cauliflower Rice

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

Creamy Coconut-Spiced Chicken with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Chicken with Cauliflower Rice

Savor the warming flavors of spiced chicken bathed in a light, creamy coconut sauce, served atop a bed of delicate cauliflower rice accented with vibrant red bell pepper and a crunchy almond garnish. This dish delivers a harmonious blend of tropical creaminess and aromatic spices, perfect for a satisfying, balanced meal.

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NUTRITION

395kcal
Protein
42g
Fat
19.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Cauliflower Rice

1 tsp Coconut Oil

1/2 cup Diced Red Bell Pepper

2 tbsp Slivered Almonds

Spices (Cayenne, Garlic Powder, Salt, Black Pepper) to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with cayenne pepper, garlic powder, salt, and black pepper.

  • 2

    Heat the coconut oil in a skillet over medium heat. Add the chicken and sear for 2-3 minutes on each side until lightly browned.

  • 3

    Pour in the light coconut milk and bring to a simmer. Cover and let cook for about 8-10 minutes or until the chicken is cooked through.

  • 4

    While the chicken cooks, sauté the cauliflower rice and diced red bell pepper in a separate pan over medium heat until tender, about 5 minutes.

  • 5

    Once the chicken is done, slice it and serve over the cauliflower rice mixture.

  • 6

    Garnish with slivered almonds and an extra sprinkle of spices if desired. Enjoy your creamy coconut-spiced chicken meal!

Creamy Coconut-Spiced Chicken with Cauliflower Rice

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

Creamy Coconut-Spiced Chicken with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Chicken with Cauliflower Rice

Savor the warming flavors of spiced chicken bathed in a light, creamy coconut sauce, served atop a bed of delicate cauliflower rice accented with vibrant red bell pepper and a crunchy almond garnish. This dish delivers a harmonious blend of tropical creaminess and aromatic spices, perfect for a satisfying, balanced meal.

NUTRITION

395kcal
Protein
42g
Fat
19.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Cauliflower Rice

1 tsp Coconut Oil

1/2 cup Diced Red Bell Pepper

2 tbsp Slivered Almonds

Spices (Cayenne, Garlic Powder, Salt, Black Pepper) to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with cayenne pepper, garlic powder, salt, and black pepper.

  • 2

    Heat the coconut oil in a skillet over medium heat. Add the chicken and sear for 2-3 minutes on each side until lightly browned.

  • 3

    Pour in the light coconut milk and bring to a simmer. Cover and let cook for about 8-10 minutes or until the chicken is cooked through.

  • 4

    While the chicken cooks, sauté the cauliflower rice and diced red bell pepper in a separate pan over medium heat until tender, about 5 minutes.

  • 5

    Once the chicken is done, slice it and serve over the cauliflower rice mixture.

  • 6

    Garnish with slivered almonds and an extra sprinkle of spices if desired. Enjoy your creamy coconut-spiced chicken meal!