Creamy Coconut Chicken and Vegetable Bake

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

Creamy Coconut Chicken and Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken and Vegetable Bake

Savor this comforting one-pan meal featuring tender chicken breast nestled among a medley of crisp vegetables, all bathed in a light, creamy coconut sauce. The dish boasts a well-balanced profile with a tropical twist, perfect for a warming dinner.

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NUTRITION

375kcal
Protein
39g
Fat
16g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Light Coconut Milk

1/2 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/4 Red Onion

1 Garlic Clove

1 tsp Olive Oil

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Coat a baking dish with olive oil and arrange the chicken breast in the center.

  • 3

    Chop the broccoli, red bell pepper, and red onion into bite-sized pieces. Mince the garlic.

  • 4

    Place the chopped vegetables and minced garlic around the chicken in the dish.

  • 5

    Pour the light coconut milk evenly over the chicken and vegetables, and season with salt and pepper.

  • 6

    Bake in the preheated oven for 25-30 minutes, until the chicken is thoroughly cooked and the vegetables are tender.

  • 7

    Remove from the oven and let it sit for a few minutes before serving.

Creamy Coconut Chicken and Vegetable Bake

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

Creamy Coconut Chicken and Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken and Vegetable Bake

Savor this comforting one-pan meal featuring tender chicken breast nestled among a medley of crisp vegetables, all bathed in a light, creamy coconut sauce. The dish boasts a well-balanced profile with a tropical twist, perfect for a warming dinner.

NUTRITION

375kcal
Protein
39g
Fat
16g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Light Coconut Milk

1/2 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/4 Red Onion

1 Garlic Clove

1 tsp Olive Oil

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Coat a baking dish with olive oil and arrange the chicken breast in the center.

  • 3

    Chop the broccoli, red bell pepper, and red onion into bite-sized pieces. Mince the garlic.

  • 4

    Place the chopped vegetables and minced garlic around the chicken in the dish.

  • 5

    Pour the light coconut milk evenly over the chicken and vegetables, and season with salt and pepper.

  • 6

    Bake in the preheated oven for 25-30 minutes, until the chicken is thoroughly cooked and the vegetables are tender.

  • 7

    Remove from the oven and let it sit for a few minutes before serving.