YOUR SOLIN GENERATED RECIPE
Spiced Chicken with Creamy Coconut Sauce and Roasted Broccoli
Enjoy a vibrant plate of spiced chicken paired with a silky coconut sauce and perfectly roasted broccoli. The aromatic blend of spices elevates the tender chicken, while the creamy sauce lends a tropical twist. A balanced medley that is both satisfying and nutritious.
INGREDIENTS
5 oz Chicken Breast
0.33 cup Light Coconut Milk
1 cup Broccoli
1 tsp Olive Oil
2 cloves Garlic
1 tsp Ground Cumin
1 tsp Ground Coriander
0.5 tsp Ground Ginger
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a bowl, combine garlic, ground cumin, ground coriander, ground ginger, salt, and black pepper. Rub this spice mixture over the chicken breast.
Heat olive oil in a skillet over medium-high heat. Sear the chicken breast on each side for about 2 minutes until lightly browned.
Place the seared chicken in a baking dish. Drizzle the light coconut milk over the chicken to create a creamy sauce.
Toss the broccoli with a dash of olive oil, salt, and pepper, and spread it out on a baking sheet.
Roast the broccoli in the oven for about 12-15 minutes until tender and slightly crispy at the edges. Simultaneously, bake the chicken (with the sauce) for approximately 18-20 minutes, or until fully cooked.
Plate the chicken, spoon the creamy coconut sauce over the top, and serve with the roasted broccoli on the side.