Creamy Green Curry Chicken with Fresh Vegetables

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

Creamy Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Curry Chicken with Fresh Vegetables

Savor the fusion of creamy coconut milk and aromatic green curry paste, perfectly complementing tender chicken breast and crisp fresh vegetables. This vibrant dish boasts a delightful balance of spice and natural sweetness, ideal for a nourishing meal any time of the day.

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NUTRITION

324kcal
Protein
40.2g
Fat
9.3g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113g)

1/4 cup Light Coconut Milk (60g)

1 tsp Green Curry Paste (5g)

1 cup Broccoli Florets (91g)

1/2 cup Mixed Bell Peppers (75g)

1/2 cup Snap Peas (45g)

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium heat and add the chicken pieces. Sauté until they are browned on all sides, about 4-5 minutes.

  • 3

    Push the chicken aside, add the minced garlic and grated ginger to the skillet, and stir for about 30 seconds until fragrant.

  • 4

    Mix in the green curry paste and let it toast for another 30 seconds.

  • 5

    Pour in the light coconut milk and stir to combine thoroughly, allowing the flavors to meld.

  • 6

    Add the broccoli florets, mixed bell peppers, and snap peas. Stir well to coat in the curry sauce.

  • 7

    Simmer the ingredients for 5-7 minutes until the vegetables are just tender and the chicken is cooked through.

  • 8

    Taste and adjust seasonings if necessary, and serve warm.

Creamy Green Curry Chicken with Fresh Vegetables

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

Creamy Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Curry Chicken with Fresh Vegetables

Savor the fusion of creamy coconut milk and aromatic green curry paste, perfectly complementing tender chicken breast and crisp fresh vegetables. This vibrant dish boasts a delightful balance of spice and natural sweetness, ideal for a nourishing meal any time of the day.

NUTRITION

324kcal
Protein
40.2g
Fat
9.3g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113g)

1/4 cup Light Coconut Milk (60g)

1 tsp Green Curry Paste (5g)

1 cup Broccoli Florets (91g)

1/2 cup Mixed Bell Peppers (75g)

1/2 cup Snap Peas (45g)

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium heat and add the chicken pieces. Sauté until they are browned on all sides, about 4-5 minutes.

  • 3

    Push the chicken aside, add the minced garlic and grated ginger to the skillet, and stir for about 30 seconds until fragrant.

  • 4

    Mix in the green curry paste and let it toast for another 30 seconds.

  • 5

    Pour in the light coconut milk and stir to combine thoroughly, allowing the flavors to meld.

  • 6

    Add the broccoli florets, mixed bell peppers, and snap peas. Stir well to coat in the curry sauce.

  • 7

    Simmer the ingredients for 5-7 minutes until the vegetables are just tender and the chicken is cooked through.

  • 8

    Taste and adjust seasonings if necessary, and serve warm.