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 a vibrant plate of tender chicken simmered in a light, creamy coconut sauce paired with a medley of roasted vegetables. This dish delivers a tropical twist with lean protein and colorful, nutrient-rich veggies, making it both satisfying and wholesome.

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NUTRITION

344kcal
Protein
35.5g
Fat
18.1g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Lite Coconut Milk

1/2 cup Red Bell Pepper (sliced)

1/2 cup Broccoli florets

1/2 cup Zucchini slices

2 teaspoons Olive Oil

1 clove Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, toss the red bell pepper, broccoli, and zucchini with 1 teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 15-20 minutes until tender and lightly charred.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. In a skillet, heat the remaining olive oil over medium heat, add the minced garlic and sauté until fragrant.

  • 4

    Add the chicken breast to the skillet and sear for 3-4 minutes on each side until lightly browned.

  • 5

    Pour the lite coconut milk over the chicken, reduce the heat to low, and let it simmer for about 8-10 minutes until the chicken is thoroughly cooked and the sauce slightly thickens.

  • 6

    Plate the creamy coconut chicken alongside the roasted vegetables and serve immediately.

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 a vibrant plate of tender chicken simmered in a light, creamy coconut sauce paired with a medley of roasted vegetables. This dish delivers a tropical twist with lean protein and colorful, nutrient-rich veggies, making it both satisfying and wholesome.

NUTRITION

344kcal
Protein
35.5g
Fat
18.1g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Lite Coconut Milk

1/2 cup Red Bell Pepper (sliced)

1/2 cup Broccoli florets

1/2 cup Zucchini slices

2 teaspoons Olive Oil

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, toss the red bell pepper, broccoli, and zucchini with 1 teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 15-20 minutes until tender and lightly charred.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. In a skillet, heat the remaining olive oil over medium heat, add the minced garlic and sauté until fragrant.

  • 4

    Add the chicken breast to the skillet and sear for 3-4 minutes on each side until lightly browned.

  • 5

    Pour the lite coconut milk over the chicken, reduce the heat to low, and let it simmer for about 8-10 minutes until the chicken is thoroughly cooked and the sauce slightly thickens.

  • 6

    Plate the creamy coconut chicken alongside the roasted vegetables and serve immediately.