YOUR SOLIN GENERATED RECIPE
Creamy Coconut Green Chili Chicken with Fresh Vegetables
Savor the vibrant taste of tender chicken steeped in a creamy coconut green chili sauce, paired with a medley of fresh vegetables. This dish strikes the perfect balance between a warm, aromatic spiciness and the cooling hints of coconut, making it an ideal nourishing meal for any time of day.
INGREDIENTS
6 ounces Chicken Breast
1/3 cup Light Coconut Milk
1 medium Green Chili Pepper
1/2 cup Red Bell Pepper (diced)
1/2 cup Zucchini (sliced)
1 cup Spinach
1 teaspoon Olive Oil
1 clove Garlic
PREPARATION
Pat the chicken breast dry and season lightly with salt and pepper if desired.
Heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant.
Add the chicken breast to the skillet and sear until lightly browned on both sides, about 3-4 minutes per side.
Reduce the heat and add chopped green chili, diced red bell pepper, and sliced zucchini. Cook for 2-3 minutes until slightly tender.
Pour in the light coconut milk, stirring to combine with the vegetables, and allow it to simmer for another 3 minutes.
Fold in the spinach and let it wilt into the sauce, then return the chicken to the pan and simmer until the chicken is fully cooked, about an additional 5 minutes.
Taste and adjust seasoning if needed, then serve warm, spooning extra sauce and vegetables over the chicken.