Creamy Green Coconut Chicken and Vegetable Curry

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

Creamy Green Coconut Chicken and Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Green Coconut Chicken and Vegetable Curry

Enjoy a vibrant, creamy curry where tender chicken breast meets crisp vegetables in a fragrant green coconut sauce. Enhanced with the spicy notes of green curry paste and balanced with a side of quinoa, this dish is both comforting and nourishing.

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NUTRITION

490kcal
Protein
33.5g
Fat
17.7g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Light Coconut Milk

1 cup Mixed Vegetables

1 tbsp Green Curry Paste

1 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Heat olive oil in a saucepan over medium heat.

  • 2

    Add the green curry paste and sauté for about 1 minute until fragrant.

  • 3

    Add the chicken breast, cut into bite-sized pieces, and cook until lightly browned.

  • 4

    Mix in the chopped mixed vegetables and stir for 2-3 minutes.

  • 5

    Pour in the light coconut milk and add the cooked quinoa to create a smooth sauce.

  • 6

    Bring the mixture to a gentle simmer and let it cook for another 5-7 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

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

Creamy Green Coconut Chicken and Vegetable Curry

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

Creamy Green Coconut Chicken and Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Green Coconut Chicken and Vegetable Curry

Enjoy a vibrant, creamy curry where tender chicken breast meets crisp vegetables in a fragrant green coconut sauce. Enhanced with the spicy notes of green curry paste and balanced with a side of quinoa, this dish is both comforting and nourishing.

NUTRITION

490kcal
Protein
33.5g
Fat
17.7g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Light Coconut Milk

1 cup Mixed Vegetables

1 tbsp Green Curry Paste

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Heat olive oil in a saucepan over medium heat.

  • 2

    Add the green curry paste and sauté for about 1 minute until fragrant.

  • 3

    Add the chicken breast, cut into bite-sized pieces, and cook until lightly browned.

  • 4

    Mix in the chopped mixed vegetables and stir for 2-3 minutes.

  • 5

    Pour in the light coconut milk and add the cooked quinoa to create a smooth sauce.

  • 6

    Bring the mixture to a gentle simmer and let it cook for another 5-7 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

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