Spiced Coconut Cream Chicken with Roasted Vegetables

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

Spiced Coconut Cream Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Coconut Cream Chicken with Roasted Vegetables

Enjoy a beautifully spiced chicken bathed in a rich coconut cream sauce, paired with perfectly roasted vegetables that offer a satisfying crunch and vibrant flavor. This dish is a balance of savory and creamy notes, making it an ideal meal choice for clean eating enthusiasts.

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NUTRITION

451kcal
Protein
48.2g
Fat
22.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Coconut Cream (60g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Spices (Cumin, Paprika, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the spices (cumin, paprika, garlic powder, salt, and pepper).

  • 3

    Pat the chicken breast dry and rub it evenly with the spice mixture.

  • 4

    Heat a non-stick skillet over medium-high heat with olive oil and sear the spiced chicken for 2-3 minutes per side until lightly browned.

  • 5

    Transfer the chicken to a baking dish. Pour the coconut cream over the chicken, ensuring it's well coated.

  • 6

    Cut the broccoli into bite-size florets and slice the red bell pepper into strips.

  • 7

    Arrange the broccoli and red bell pepper around the chicken in the baking dish.

  • 8

    Roast in the preheated oven for 18-20 minutes until the chicken is cooked through and vegetables are tender.

  • 9

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

Spiced Coconut Cream Chicken with Roasted Vegetables

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

Spiced Coconut Cream Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Coconut Cream Chicken with Roasted Vegetables

Enjoy a beautifully spiced chicken bathed in a rich coconut cream sauce, paired with perfectly roasted vegetables that offer a satisfying crunch and vibrant flavor. This dish is a balance of savory and creamy notes, making it an ideal meal choice for clean eating enthusiasts.

NUTRITION

451kcal
Protein
48.2g
Fat
22.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Coconut Cream (60g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Spices (Cumin, Paprika, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the spices (cumin, paprika, garlic powder, salt, and pepper).

  • 3

    Pat the chicken breast dry and rub it evenly with the spice mixture.

  • 4

    Heat a non-stick skillet over medium-high heat with olive oil and sear the spiced chicken for 2-3 minutes per side until lightly browned.

  • 5

    Transfer the chicken to a baking dish. Pour the coconut cream over the chicken, ensuring it's well coated.

  • 6

    Cut the broccoli into bite-size florets and slice the red bell pepper into strips.

  • 7

    Arrange the broccoli and red bell pepper around the chicken in the baking dish.

  • 8

    Roast in the preheated oven for 18-20 minutes until the chicken is cooked through and vegetables are tender.

  • 9

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