Creamy Coconut Green Curry Chicken with Tender-Crisp Vegetables

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

Creamy Coconut Green Curry Chicken with Tender-Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Tender-Crisp Vegetables

Savor the vibrant flavors of this creamy coconut green curry featuring tender chicken breast and a medley of crisp vegetables. This dish offers a balance of rich coconut flavor with fresh, bright vegetables and a hint of curry spice, perfect for a satisfying and wholesome meal any time of day.

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NUTRITION

379kcal
Protein
35.7g
Fat
19.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Baby Spinach

1 tsp Coconut Oil

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PREPARATION

  • 1

    Start by slicing the chicken breast into bite-sized pieces.

  • 2

    Heat the coconut oil in a skillet over medium heat until shimmering.

  • 3

    Add the green curry paste to the skillet and sauté for about 1 minute until fragrant.

  • 4

    Add the chicken pieces to the skillet and sauté until browned on all sides, about 4-5 minutes.

  • 5

    Pour in the light coconut milk and stir well to combine with the curry paste, letting the mixture come to a gentle simmer.

  • 6

    Mix in sliced red bell pepper, zucchini, and baby spinach. Continue to simmer for another 5-7 minutes until the chicken is cooked through and the vegetables are tender but still crisp.

  • 7

    Taste and adjust seasoning if necessary. Serve hot and enjoy the rich, creamy flavors.

Creamy Coconut Green Curry Chicken with Tender-Crisp Vegetables

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

Creamy Coconut Green Curry Chicken with Tender-Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Tender-Crisp Vegetables

Savor the vibrant flavors of this creamy coconut green curry featuring tender chicken breast and a medley of crisp vegetables. This dish offers a balance of rich coconut flavor with fresh, bright vegetables and a hint of curry spice, perfect for a satisfying and wholesome meal any time of day.

NUTRITION

379kcal
Protein
35.7g
Fat
19.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Baby Spinach

1 tsp Coconut Oil

PREPARATION

  • 1

    Start by slicing the chicken breast into bite-sized pieces.

  • 2

    Heat the coconut oil in a skillet over medium heat until shimmering.

  • 3

    Add the green curry paste to the skillet and sauté for about 1 minute until fragrant.

  • 4

    Add the chicken pieces to the skillet and sauté until browned on all sides, about 4-5 minutes.

  • 5

    Pour in the light coconut milk and stir well to combine with the curry paste, letting the mixture come to a gentle simmer.

  • 6

    Mix in sliced red bell pepper, zucchini, and baby spinach. Continue to simmer for another 5-7 minutes until the chicken is cooked through and the vegetables are tender but still crisp.

  • 7

    Taste and adjust seasoning if necessary. Serve hot and enjoy the rich, creamy flavors.