Creamy Coconut Curry Chicken with Veggies

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

Creamy Coconut Curry Chicken with Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chicken with Veggies

Delight in a fragrant and creamy coconut curry featuring tender chicken breast simmered with vibrant bell peppers, zucchini, and spinach. Enhanced with aromatic curry and garlic, this dish offers a balanced comfort meal that's both satisfying and nutritious.

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NUTRITION

398kcal
Protein
57.3g
Fat
10.5g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Lite Coconut Milk (60g)

1/2 medium Red Bell Pepper (75g)

1 small Zucchini (100g)

1/4 medium Onion (40g)

1 cup Baby Spinach (30g)

1 tsp Curry Powder (2g)

1 clove Garlic, minced (3g)

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces.

  • 2

    Chop the red bell pepper, zucchini, and onion into similar sized pieces.

  • 3

    Heat a non-stick skillet over medium heat and add the chicken pieces. Sauté until they start to brown, about 4-5 minutes.

  • 4

    Add the minced garlic and curry powder to the skillet and stir for 1 minute until fragrant.

  • 5

    Mix in the chopped vegetables and continue to sauté for another 3 minutes until they start to soften.

  • 6

    Pour in the lite coconut milk and bring the mixture to a gentle simmer. Allow the flavors to meld for about 5 minutes.

  • 7

    Fold in the baby spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Adjust seasoning if necessary, and serve warm.

Creamy Coconut Curry Chicken with Veggies

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

Creamy Coconut Curry Chicken with Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chicken with Veggies

Delight in a fragrant and creamy coconut curry featuring tender chicken breast simmered with vibrant bell peppers, zucchini, and spinach. Enhanced with aromatic curry and garlic, this dish offers a balanced comfort meal that's both satisfying and nutritious.

NUTRITION

398kcal
Protein
57.3g
Fat
10.5g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Lite Coconut Milk (60g)

1/2 medium Red Bell Pepper (75g)

1 small Zucchini (100g)

1/4 medium Onion (40g)

1 cup Baby Spinach (30g)

1 tsp Curry Powder (2g)

1 clove Garlic, minced (3g)

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces.

  • 2

    Chop the red bell pepper, zucchini, and onion into similar sized pieces.

  • 3

    Heat a non-stick skillet over medium heat and add the chicken pieces. Sauté until they start to brown, about 4-5 minutes.

  • 4

    Add the minced garlic and curry powder to the skillet and stir for 1 minute until fragrant.

  • 5

    Mix in the chopped vegetables and continue to sauté for another 3 minutes until they start to soften.

  • 6

    Pour in the lite coconut milk and bring the mixture to a gentle simmer. Allow the flavors to meld for about 5 minutes.

  • 7

    Fold in the baby spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Adjust seasoning if necessary, and serve warm.