Creamy Coconut Green Curry Chicken with Vibrant 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 Vibrant Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Vibrant Vegetables

Savor a delightful blend of tender chicken bathed in a silky, light coconut green curry sauce paired with crisp, colorful vegetables. This vibrant dish balances aromatic spices, a hint of lime, and fresh herbs, making it a feast for the senses that’s as nutritious as it is delicious.

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NUTRITION

329kcal
Protein
35.6g
Fat
14g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

150 ml Lite Coconut Milk (~150g)

1 tbsp Green Curry Paste (~15g)

1 tsp Coconut Oil (~4.5g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Zucchini (~70g)

1 cup Spinach (~30g)

1 clove Garlic

1 tbsp Fresh Basil

1 tbsp Lime Juice

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces and season lightly with salt if desired.

  • 2

    Heat the coconut oil in a medium skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Stir in the green curry paste and let it bloom for about 1 minute to release its aromas.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned on all sides, approximately 4-5 minutes.

  • 5

    Pour in the lite coconut milk and add the sliced red bell pepper and zucchini. Let the mixture simmer for 5-7 minutes until the chicken is fully cooked and the vegetables are tender-crisp.

  • 6

    Stir in the spinach and cook briefly until wilted. Finish with a squeeze of lime juice and sprinkle fresh basil over the top.

  • 7

    Serve hot and enjoy the vibrant flavors of your creamy coconut green curry chicken.

Creamy Coconut Green Curry Chicken with Vibrant 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 Vibrant Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Vibrant Vegetables

Savor a delightful blend of tender chicken bathed in a silky, light coconut green curry sauce paired with crisp, colorful vegetables. This vibrant dish balances aromatic spices, a hint of lime, and fresh herbs, making it a feast for the senses that’s as nutritious as it is delicious.

NUTRITION

329kcal
Protein
35.6g
Fat
14g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

150 ml Lite Coconut Milk (~150g)

1 tbsp Green Curry Paste (~15g)

1 tsp Coconut Oil (~4.5g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Zucchini (~70g)

1 cup Spinach (~30g)

1 clove Garlic

1 tbsp Fresh Basil

1 tbsp Lime Juice

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces and season lightly with salt if desired.

  • 2

    Heat the coconut oil in a medium skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Stir in the green curry paste and let it bloom for about 1 minute to release its aromas.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned on all sides, approximately 4-5 minutes.

  • 5

    Pour in the lite coconut milk and add the sliced red bell pepper and zucchini. Let the mixture simmer for 5-7 minutes until the chicken is fully cooked and the vegetables are tender-crisp.

  • 6

    Stir in the spinach and cook briefly until wilted. Finish with a squeeze of lime juice and sprinkle fresh basil over the top.

  • 7

    Serve hot and enjoy the vibrant flavors of your creamy coconut green curry chicken.