Creamy Coconut Chicken with Roasted Sweet Potatoes and Wilted Spinach

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

Creamy Coconut Chicken with Roasted Sweet Potatoes and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Wilted Spinach

Savor a tropical twist on a classic dinner with tender chicken bathed in a light coconut cream sauce, served alongside perfectly roasted sweet potatoes and a bed of gently wilted spinach. This dish offers a delightful balance of creamy and sweet flavors infused with aromatic spices, delivering a wholesome and satisfying meal.

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NUTRITION

375kcal
Protein
38.7g
Fat
13g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup diced Sweet Potato

1 cup Spinach

1 tsp Olive Oil

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced sweet potatoes with half the olive oil, a pinch of salt and pepper, and spread them on a baking sheet.

  • 2

    Roast the sweet potatoes for about 20-25 minutes until they are tender and lightly browned.

  • 3

    Meanwhile, season the chicken breast with salt, pepper, and curry powder on both sides.

  • 4

    In a skillet over medium heat, add the remaining olive oil and sear the chicken breast for 3-4 minutes per side until golden.

  • 5

    Reduce the heat, pour in the light coconut milk, and allow the chicken to simmer in the sauce for an additional 5-7 minutes until cooked through.

  • 6

    Just before serving, add the spinach to the skillet with the chicken and coconut sauce, stirring until it wilts down.

  • 7

    Plate the creamy coconut chicken alongside roasted sweet potatoes and drizzle any extra sauce over the top.

Creamy Coconut Chicken with Roasted Sweet Potatoes and Wilted Spinach

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

Creamy Coconut Chicken with Roasted Sweet Potatoes and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Wilted Spinach

Savor a tropical twist on a classic dinner with tender chicken bathed in a light coconut cream sauce, served alongside perfectly roasted sweet potatoes and a bed of gently wilted spinach. This dish offers a delightful balance of creamy and sweet flavors infused with aromatic spices, delivering a wholesome and satisfying meal.

NUTRITION

375kcal
Protein
38.7g
Fat
13g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup diced Sweet Potato

1 cup Spinach

1 tsp Olive Oil

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced sweet potatoes with half the olive oil, a pinch of salt and pepper, and spread them on a baking sheet.

  • 2

    Roast the sweet potatoes for about 20-25 minutes until they are tender and lightly browned.

  • 3

    Meanwhile, season the chicken breast with salt, pepper, and curry powder on both sides.

  • 4

    In a skillet over medium heat, add the remaining olive oil and sear the chicken breast for 3-4 minutes per side until golden.

  • 5

    Reduce the heat, pour in the light coconut milk, and allow the chicken to simmer in the sauce for an additional 5-7 minutes until cooked through.

  • 6

    Just before serving, add the spinach to the skillet with the chicken and coconut sauce, stirring until it wilts down.

  • 7

    Plate the creamy coconut chicken alongside roasted sweet potatoes and drizzle any extra sauce over the top.