Creamy Coconut Chicken with Roasted Vegetables

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

Creamy Coconut Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Vegetables

Enjoy tender chicken simmered in a rich, creamy coconut sauce paired with a colorful medley of roasted vegetables. This dish features lean protein, vibrant veggies, and a subtle tropical twist that makes every bite a delightful mix of flavors and textures.

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NUTRITION

438kcal
Protein
34.8g
Fat
23.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Coconut Milk (Full-Fat)

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces.

  • 2

    In a bowl, toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, season the chicken breast with salt, pepper, and minced garlic. Sauté the chicken in a pan over medium heat until golden on both sides and cooked through, about 5-7 minutes per side.

  • 4

    Reduce heat to low and pour in the coconut milk over the chicken. Let it simmer for 3-4 minutes to meld the flavors and create a creamy sauce.

  • 5

    Plate the cooked chicken with a generous serving of roasted vegetables on the side. Drizzle any extra sauce from the pan over the chicken for added flavor.

  • 6

    Serve warm and enjoy the comforting combination of creamy coconut chicken with robust, roasted vegetables.

Creamy Coconut Chicken with Roasted Vegetables

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

Creamy Coconut Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Vegetables

Enjoy tender chicken simmered in a rich, creamy coconut sauce paired with a colorful medley of roasted vegetables. This dish features lean protein, vibrant veggies, and a subtle tropical twist that makes every bite a delightful mix of flavors and textures.

NUTRITION

438kcal
Protein
34.8g
Fat
23.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Coconut Milk (Full-Fat)

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces.

  • 2

    In a bowl, toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, season the chicken breast with salt, pepper, and minced garlic. Sauté the chicken in a pan over medium heat until golden on both sides and cooked through, about 5-7 minutes per side.

  • 4

    Reduce heat to low and pour in the coconut milk over the chicken. Let it simmer for 3-4 minutes to meld the flavors and create a creamy sauce.

  • 5

    Plate the cooked chicken with a generous serving of roasted vegetables on the side. Drizzle any extra sauce from the pan over the chicken for added flavor.

  • 6

    Serve warm and enjoy the comforting combination of creamy coconut chicken with robust, roasted vegetables.