Curry-Spiced Chicken with Coconut Braised Greens

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

Curry-Spiced Chicken with Coconut Braised Greens

YOUR SOLIN GENERATED RECIPE

Curry-Spiced Chicken with Coconut Braised Greens

Savor a vibrant mix of tender, curry-spiced chicken paired with hearty, coconut-infused greens. This dish marries aromatic spices with creamy light coconut milk, creating a balanced, nourishing meal that's both warming and satisfying.

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NUTRITION

330kcal
Protein
43.5g
Fat
13.9g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 cups Kale (67g total)

1/4 cup Light Coconut Milk (60g)

1/2 medium Onion (40g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and curry powder on both sides.

  • 2

    Heat olive oil in a skillet over medium heat and sauté the chopped half-onion and minced garlic until softened and fragrant.

  • 3

    Add the chicken breast to the skillet and sear for 3-4 minutes on each side until lightly browned.

  • 4

    Pour in the light coconut milk and add the kale. Reduce heat to low and cover, allowing the chicken to cook through and the kale to soften, about 8-10 minutes.

  • 5

    Stir the greens and chicken occasionally, ensuring the flavors meld. Adjust seasoning with additional salt, pepper, or curry powder if desired.

  • 6

    Once the chicken is cooked through and the greens are tender with a slight braise, remove from heat and serve immediately.

Curry-Spiced Chicken with Coconut Braised Greens

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

Curry-Spiced Chicken with Coconut Braised Greens

YOUR SOLIN GENERATED RECIPE

Curry-Spiced Chicken with Coconut Braised Greens

Savor a vibrant mix of tender, curry-spiced chicken paired with hearty, coconut-infused greens. This dish marries aromatic spices with creamy light coconut milk, creating a balanced, nourishing meal that's both warming and satisfying.

NUTRITION

330kcal
Protein
43.5g
Fat
13.9g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 cups Kale (67g total)

1/4 cup Light Coconut Milk (60g)

1/2 medium Onion (40g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and curry powder on both sides.

  • 2

    Heat olive oil in a skillet over medium heat and sauté the chopped half-onion and minced garlic until softened and fragrant.

  • 3

    Add the chicken breast to the skillet and sear for 3-4 minutes on each side until lightly browned.

  • 4

    Pour in the light coconut milk and add the kale. Reduce heat to low and cover, allowing the chicken to cook through and the kale to soften, about 8-10 minutes.

  • 5

    Stir the greens and chicken occasionally, ensuring the flavors meld. Adjust seasoning with additional salt, pepper, or curry powder if desired.

  • 6

    Once the chicken is cooked through and the greens are tender with a slight braise, remove from heat and serve immediately.