Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Savor the warmth of tender, spiced chicken enveloped in a light, creamy coconut sauce, paired with perfectly roasted vegetables. This dish brings an inviting blend of spices and a hint of sweetness from the coconut milk, making it a satisfying meal any time of the day.

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NUTRITION

325kcal
Protein
38.7g
Fat
12.8g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Light Coconut Milk

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Smoked Paprika

1 teaspoon Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the chicken breast into bite-sized pieces. In a bowl, toss the chicken with smoked paprika, cumin, salt, and pepper.

  • 3

    In a large mixing bowl, combine chopped bell peppers, zucchini, and red onion. Drizzle with olive oil, add minced garlic, and season with a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking tray and roast in the oven for about 15-20 minutes, until they start to soften.

  • 5

    While the vegetables are roasting, heat a non-stick pan over medium heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5-7 minutes.

  • 6

    Reduce the heat to low, pour in the light coconut milk over the chicken, and stir to combine, letting it simmer for 3 minutes to meld the flavors.

  • 7

    Once the vegetables are roasted and the chicken is creamy and well-coated, combine everything on a serving plate.

  • 8

    Serve immediately and enjoy your Creamy Spiced Chicken with Roasted Vegetables.

Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Savor the warmth of tender, spiced chicken enveloped in a light, creamy coconut sauce, paired with perfectly roasted vegetables. This dish brings an inviting blend of spices and a hint of sweetness from the coconut milk, making it a satisfying meal any time of the day.

NUTRITION

325kcal
Protein
38.7g
Fat
12.8g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Light Coconut Milk

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Smoked Paprika

1 teaspoon Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the chicken breast into bite-sized pieces. In a bowl, toss the chicken with smoked paprika, cumin, salt, and pepper.

  • 3

    In a large mixing bowl, combine chopped bell peppers, zucchini, and red onion. Drizzle with olive oil, add minced garlic, and season with a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking tray and roast in the oven for about 15-20 minutes, until they start to soften.

  • 5

    While the vegetables are roasting, heat a non-stick pan over medium heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5-7 minutes.

  • 6

    Reduce the heat to low, pour in the light coconut milk over the chicken, and stir to combine, letting it simmer for 3 minutes to meld the flavors.

  • 7

    Once the vegetables are roasted and the chicken is creamy and well-coated, combine everything on a serving plate.

  • 8

    Serve immediately and enjoy your Creamy Spiced Chicken with Roasted Vegetables.