Chicken with Creamy Coconut Herb Sauce and Roasted Vegetables

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

Chicken with Creamy Coconut Herb Sauce and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Coconut Herb Sauce and Roasted Vegetables

Savor tender chicken breast smothered in a silky coconut herb sauce paired with a vibrant medley of roasted vegetables. This dish offers a delightful balance of creamy, savory, and aromatic flavors in every bite.

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NUTRITION

330kcal
Protein
37.9g
Fat
11.5g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Mixed Roasting Vegetables

1 tsp Olive Oil

1 clove Garlic

2 tbsp Fresh Mixed Herbs

1 tbsp Lime Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper on a baking tray.

  • 2

    Roast the vegetables for about 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and add the chicken breast. Sear for 3-4 minutes per side until golden, then reduce the heat and cook through, about 6-8 minutes total.

  • 5

    In the same skillet, add minced garlic and sauté until fragrant, then pour in the light coconut milk. Add the fresh mixed herbs and lime juice, stirring to combine. Let the sauce simmer for 2-3 minutes to meld the flavors.

  • 6

    Place the cooked chicken on a plate, spoon the creamy coconut herb sauce over the top, and serve with the roasted vegetables on the side.

Chicken with Creamy Coconut Herb Sauce and Roasted Vegetables

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

Chicken with Creamy Coconut Herb Sauce and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Coconut Herb Sauce and Roasted Vegetables

Savor tender chicken breast smothered in a silky coconut herb sauce paired with a vibrant medley of roasted vegetables. This dish offers a delightful balance of creamy, savory, and aromatic flavors in every bite.

NUTRITION

330kcal
Protein
37.9g
Fat
11.5g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Mixed Roasting Vegetables

1 tsp Olive Oil

1 clove Garlic

2 tbsp Fresh Mixed Herbs

1 tbsp Lime Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper on a baking tray.

  • 2

    Roast the vegetables for about 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and add the chicken breast. Sear for 3-4 minutes per side until golden, then reduce the heat and cook through, about 6-8 minutes total.

  • 5

    In the same skillet, add minced garlic and sauté until fragrant, then pour in the light coconut milk. Add the fresh mixed herbs and lime juice, stirring to combine. Let the sauce simmer for 2-3 minutes to meld the flavors.

  • 6

    Place the cooked chicken on a plate, spoon the creamy coconut herb sauce over the top, and serve with the roasted vegetables on the side.