Creamy Coconut Chicken with Roasted Sweet Potatoes

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

Creamy Coconut Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes

Savor tender, marinated chicken breast infused with a light, creamy coconut sauce, paired with perfectly roasted sweet potatoes. This dish offers a delightful balance of rich tropical flavors with a comforting earthiness from the sweet potatoes, making it a satisfying meal for any time of day.

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NUTRITION

375kcal
Protein
35.7g
Fat
15.8g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

1/4 cup Light Coconut Milk

2 teaspoons Olive Oil

1 Garlic Clove

1 teaspoon Fresh Ginger

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces.

  • 2

    In a bowl, toss the sweet potato cubes with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking tray and roast for about 20-25 minutes until tender and lightly browned.

  • 3

    While the sweet potatoes are roasting, season the chicken breast with salt and pepper. Mince the garlic and grate the fresh ginger.

  • 4

    Heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 30 seconds.

  • 5

    Add the chicken breast to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through.

  • 6

    Pour in the light coconut milk, reducing the heat to low, and let it simmer for another 2-3 minutes to meld the flavors into a creamy sauce.

  • 7

    Plate the creamy coconut chicken alongside the roasted sweet potatoes and serve warm.

Creamy Coconut Chicken with Roasted Sweet Potatoes

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

Creamy Coconut Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes

Savor tender, marinated chicken breast infused with a light, creamy coconut sauce, paired with perfectly roasted sweet potatoes. This dish offers a delightful balance of rich tropical flavors with a comforting earthiness from the sweet potatoes, making it a satisfying meal for any time of day.

NUTRITION

375kcal
Protein
35.7g
Fat
15.8g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

1/4 cup Light Coconut Milk

2 teaspoons Olive Oil

1 Garlic Clove

1 teaspoon Fresh Ginger

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces.

  • 2

    In a bowl, toss the sweet potato cubes with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking tray and roast for about 20-25 minutes until tender and lightly browned.

  • 3

    While the sweet potatoes are roasting, season the chicken breast with salt and pepper. Mince the garlic and grate the fresh ginger.

  • 4

    Heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 30 seconds.

  • 5

    Add the chicken breast to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through.

  • 6

    Pour in the light coconut milk, reducing the heat to low, and let it simmer for another 2-3 minutes to meld the flavors into a creamy sauce.

  • 7

    Plate the creamy coconut chicken alongside the roasted sweet potatoes and serve warm.