Creamy Spiced Chicken with Roasted Cauliflower

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

Creamy Spiced Chicken with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Cauliflower

Enjoy tender, juicy chicken infused with aromatic spices and smothered in a light, creamy coconut sauce, paired with perfectly roasted cauliflower. This dish balances bold flavors with a satisfying creaminess for a comforting yet nutritious meal.

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NUTRITION

461kcal
Protein
48.8g
Fat
23.3g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

200 grams Cauliflower

0.33 cup Light Coconut Milk

1 tablespoon Olive Oil

1 teaspoon Ground Cumin

1 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Cut the cauliflower into florets and toss with half of the olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes until tender and golden.

  • 3

    While the cauliflower roasts, pat the chicken breast dry. Season both sides with salt, pepper, ground cumin, and smoked paprika.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 5

    Reduce heat to medium-low and pour in the light coconut milk to create a creamy sauce. Let the chicken simmer in the sauce for 6-8 minutes, or until fully cooked and the internal temperature reaches 165°F.

  • 6

    Plate the creamy spiced chicken alongside the roasted cauliflower. Spoon additional sauce over the chicken if desired, and serve immediately.

Creamy Spiced Chicken with Roasted Cauliflower

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

Creamy Spiced Chicken with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Cauliflower

Enjoy tender, juicy chicken infused with aromatic spices and smothered in a light, creamy coconut sauce, paired with perfectly roasted cauliflower. This dish balances bold flavors with a satisfying creaminess for a comforting yet nutritious meal.

NUTRITION

461kcal
Protein
48.8g
Fat
23.3g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

200 grams Cauliflower

0.33 cup Light Coconut Milk

1 tablespoon Olive Oil

1 teaspoon Ground Cumin

1 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Cut the cauliflower into florets and toss with half of the olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes until tender and golden.

  • 3

    While the cauliflower roasts, pat the chicken breast dry. Season both sides with salt, pepper, ground cumin, and smoked paprika.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 5

    Reduce heat to medium-low and pour in the light coconut milk to create a creamy sauce. Let the chicken simmer in the sauce for 6-8 minutes, or until fully cooked and the internal temperature reaches 165°F.

  • 6

    Plate the creamy spiced chicken alongside the roasted cauliflower. Spoon additional sauce over the chicken if desired, and serve immediately.