YOUR SOLIN GENERATED RECIPE
Creamy Coconut-Chili Chicken with Fresh Basil and Simmered Vegetables
Enjoy a vibrant, creamy dish featuring tender chicken simmered in light coconut milk infused with a spicy kick of chili flakes. Fresh basil adds a burst of flavor while a medley of colorful vegetables brings balance and texture, making this dish a nutritious and satisfying meal suitable for any time of day.
INGREDIENTS
5 oz Chicken Breast
1/3 cup Light Coconut Milk
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1 small Carrot
4 Fresh Basil leaves
1/4 tsp Chili Flakes
1 tsp Olive Oil
PREPARATION
Slice the chicken breast into bite-sized pieces ensuring even cooking.
Chop the red bell pepper, zucchini, and carrot into similarly sized pieces for uniform texture.
Heat a teaspoon of olive oil in a nonstick skillet over medium heat until shimmering.
Sauté the chicken pieces until lightly browned on all sides, about 4-5 minutes.
Add the chopped vegetables to the skillet and continue to sauté for an additional 3 minutes.
Pour in the light coconut milk and sprinkle the chili flakes over the mixture.
Reduce the heat and gently simmer for 5-7 minutes, allowing the flavors to meld and the chicken to cook through.
Stir in the fresh basil leaves just before serving to maintain their aromatic flavor.
Plate the dish and enjoy your creamy, spicy, and herb-infused meal.