Name: Creamy Coconut Chicken and Roasted Vegetable Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 piece Chicken Breast (100g); 1/2 cup Light Coconut Milk (120g); 1 piece Zucchini (100g); 1 piece Red Bell Pepper (100g); 1 cup Broccoli (100g); 1 teaspoon Olive Oil; 2 cloves Garlic; Salt & Pepper to taste

Creamy Coconut Chicken and Roasted Vegetable Bake

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken and Roasted Vegetable Bake

Savor a comforting and creamy baked chicken dish paired with a medley of colorful roasted vegetables. The tender chicken breast is enriched with light coconut milk and aromatic spices, perfectly complemented by sweet red bell peppers, zucchini, and broccoli for a nutritious and satisfying meal.

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NUTRITION

Protein

37.2g

Fat

17.1g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (100g)

1/2 cup Light Coconut Milk (120g)

1 piece Zucchini (100g)

1 piece Red Bell Pepper (100g)

1 cup Broccoli (100g)

1 teaspoon Olive Oil

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F (200°C).
2
Prepare the vegetables by cutting the zucchini and red bell pepper into bite-sized pieces and separating the broccoli into florets.
3
In a baking dish, toss the vegetables with olive oil, minced garlic, and a pinch of salt and pepper.
4
Place the chicken breast on top of the vegetables.
5
Drizzle the light coconut milk evenly over the chicken and vegetables. Season the chicken with additional salt and pepper if desired.
6
Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and the vegetables are tender and lightly roasted.
7
Remove from the oven, let rest for a couple of minutes, then serve warm.