Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

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 Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

Savor a comforting bowl of tender roasted chicken bathed in a light, creamy coconut sauce accompanied by beautifully roasted sweet potatoes and crisp green beans. This dish offers a delightful mix of warm, savory, and subtly sweet flavors, perfect for a nourishing, clean-eating meal.

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NUTRITION

401kcal
Protein
43.2g
Fat
12.3g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Sweet Potato

1/2 cup Green Beans

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into uniform pieces. Toss them with a teaspoon of olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the sweet potatoes in the oven for about 25-30 minutes, turning once halfway through, until tender and lightly caramelized.

  • 3

    While the sweet potatoes roast, finely mince the garlic and set aside. Season the chicken breast with salt and pepper.

  • 4

    In a skillet over medium heat, add a drizzle of olive oil and sear the chicken for about 3-4 minutes on each side until lightly browned.

  • 5

    Lower the heat and add the minced garlic, allowing it to sauté briefly. Pour in the light coconut milk and let the chicken simmer for an additional 6-8 minutes until cooked through and the sauce slightly thickens.

  • 6

    Steam or lightly sauté the green beans until they are tender yet still crisp, approximately 4-5 minutes. Season with a pinch of salt.

  • 7

    Plate the dish by placing the roasted sweet potatoes and green beans on the side of the creamy coconut chicken. Drizzle any extra sauce over the chicken and serve immediately.

Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

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 Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

Savor a comforting bowl of tender roasted chicken bathed in a light, creamy coconut sauce accompanied by beautifully roasted sweet potatoes and crisp green beans. This dish offers a delightful mix of warm, savory, and subtly sweet flavors, perfect for a nourishing, clean-eating meal.

NUTRITION

401kcal
Protein
43.2g
Fat
12.3g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Sweet Potato

1/2 cup Green Beans

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into uniform pieces. Toss them with a teaspoon of olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the sweet potatoes in the oven for about 25-30 minutes, turning once halfway through, until tender and lightly caramelized.

  • 3

    While the sweet potatoes roast, finely mince the garlic and set aside. Season the chicken breast with salt and pepper.

  • 4

    In a skillet over medium heat, add a drizzle of olive oil and sear the chicken for about 3-4 minutes on each side until lightly browned.

  • 5

    Lower the heat and add the minced garlic, allowing it to sauté briefly. Pour in the light coconut milk and let the chicken simmer for an additional 6-8 minutes until cooked through and the sauce slightly thickens.

  • 6

    Steam or lightly sauté the green beans until they are tender yet still crisp, approximately 4-5 minutes. Season with a pinch of salt.

  • 7

    Plate the dish by placing the roasted sweet potatoes and green beans on the side of the creamy coconut chicken. Drizzle any extra sauce over the chicken and serve immediately.