Creamy Coconut Green Curry Chicken with Fresh Vegetables

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

Creamy Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Enjoy a satisfying bowl of tender green curry chicken simmered in light coconut milk with a medley of crisp, fresh vegetables. This dish balances aromatic green curry paste with a creamy coconut infusion, accented by a hint of lime and warmth from ginger and garlic, making it a perfect meal for a nutritious and flavorful dinner.

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NUTRITION

467kcal
Protein
59.1g
Fat
12.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Light Coconut Milk (120g)

1 tbsp Green Curry Paste (15g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (60g)

1 cup Broccoli Florets (91g)

1 tsp Avocado Oil (5g)

2 cloves Garlic (6g)

1 tsp Ginger (2g)

1 tbsp Lime Juice (15g)

1 tbsp Fresh Cilantro (2g)

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PREPARATION

  • 1

    Heat the avocado oil in a large skillet over medium heat and add minced garlic and ginger, sautéing until fragrant.

  • 2

    Add the green curry paste to the skillet and stir well to combine with the garlic and ginger, cooking for about 1 minute.

  • 3

    Cut the chicken breast into bite sized pieces and add them to the skillet, cooking until lightly browned on all sides.

  • 4

    Pour in the light coconut milk and add lime juice, stirring to combine and allowing the mixture to come to a gentle simmer.

  • 5

    Add the sliced red bell pepper, zucchini, and broccoli florets. Continue to simmer until the chicken is cooked through and the vegetables are tender but still crisp.

  • 6

    Taste and adjust seasoning if desired. Garnish with fresh cilantro before serving.

Creamy Coconut Green Curry Chicken with Fresh Vegetables

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

Creamy Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Enjoy a satisfying bowl of tender green curry chicken simmered in light coconut milk with a medley of crisp, fresh vegetables. This dish balances aromatic green curry paste with a creamy coconut infusion, accented by a hint of lime and warmth from ginger and garlic, making it a perfect meal for a nutritious and flavorful dinner.

NUTRITION

467kcal
Protein
59.1g
Fat
12.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Light Coconut Milk (120g)

1 tbsp Green Curry Paste (15g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (60g)

1 cup Broccoli Florets (91g)

1 tsp Avocado Oil (5g)

2 cloves Garlic (6g)

1 tsp Ginger (2g)

1 tbsp Lime Juice (15g)

1 tbsp Fresh Cilantro (2g)

PREPARATION

  • 1

    Heat the avocado oil in a large skillet over medium heat and add minced garlic and ginger, sautéing until fragrant.

  • 2

    Add the green curry paste to the skillet and stir well to combine with the garlic and ginger, cooking for about 1 minute.

  • 3

    Cut the chicken breast into bite sized pieces and add them to the skillet, cooking until lightly browned on all sides.

  • 4

    Pour in the light coconut milk and add lime juice, stirring to combine and allowing the mixture to come to a gentle simmer.

  • 5

    Add the sliced red bell pepper, zucchini, and broccoli florets. Continue to simmer until the chicken is cooked through and the vegetables are tender but still crisp.

  • 6

    Taste and adjust seasoning if desired. Garnish with fresh cilantro before serving.