Creamy Green Curry Chicken with Roasted Vegetables

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

Creamy Green Curry Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Curry Chicken with Roasted Vegetables

Savor a vibrant twist on dinner with tender chicken simmered in a light creamy green curry sauce paired with a medley of roasted vegetables. This dish offers a harmonious blend of spicy, aromatic curry notes with the natural sweetness of roasted produce, creating a satisfying and balanced meal.

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NUTRITION

353kcal
Protein
39.7g
Fat
14.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Tbsp Green Curry Paste

1/4 cup Light Coconut Milk

1 cup Broccoli

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast lightly with salt and pepper. In a skillet over medium heat, add the green curry paste and lightly toast it for about 1 minute to release its aromas.

  • 5

    Add the chicken breast to the skillet and sear on both sides until lightly browned, about 3-4 minutes per side.

  • 6

    Pour in the light coconut milk, bringing the curry to a gentle simmer. Cover and let it cook for 8-10 minutes, or until the chicken is fully cooked.

  • 7

    Slice the chicken breast and plate it with the roasted vegetables. Drizzle any additional curry sauce from the skillet over the chicken and vegetables.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.

Creamy Green Curry Chicken with Roasted Vegetables

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

Creamy Green Curry Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Curry Chicken with Roasted Vegetables

Savor a vibrant twist on dinner with tender chicken simmered in a light creamy green curry sauce paired with a medley of roasted vegetables. This dish offers a harmonious blend of spicy, aromatic curry notes with the natural sweetness of roasted produce, creating a satisfying and balanced meal.

NUTRITION

353kcal
Protein
39.7g
Fat
14.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Tbsp Green Curry Paste

1/4 cup Light Coconut Milk

1 cup Broccoli

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast lightly with salt and pepper. In a skillet over medium heat, add the green curry paste and lightly toast it for about 1 minute to release its aromas.

  • 5

    Add the chicken breast to the skillet and sear on both sides until lightly browned, about 3-4 minutes per side.

  • 6

    Pour in the light coconut milk, bringing the curry to a gentle simmer. Cover and let it cook for 8-10 minutes, or until the chicken is fully cooked.

  • 7

    Slice the chicken breast and plate it with the roasted vegetables. Drizzle any additional curry sauce from the skillet over the chicken and vegetables.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.