Creamy Coconut Chicken Curry with Roasted Vegetables

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

Creamy Coconut Chicken Curry with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Roasted Vegetables

Enjoy a vibrant bowl of tender chicken simmered in a light, creamy coconut curry sauce paired with perfectly roasted vegetables. This dish balances aromatic spices with the richness of coconut milk, providing a wholesome and satisfying meal ideal for any time of day.

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NUTRITION

377kcal
Protein
39.3g
Fat
16.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Lite Coconut Milk

1 cup Mixed Bell Peppers

1/2 medium Zucchini

1/4 medium Red Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Curry Powder

Salt & Pepper (to taste)

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Chop the mixed bell peppers, zucchini, and red onion into uniform pieces and mince the garlic.

  • 3

    On a baking sheet, toss the chopped vegetables with olive oil, salt, and pepper. Roast them in the oven for about 20-25 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a skillet over medium heat. Season the chicken breast with salt, pepper, and half of the curry powder.

  • 5

    Sear the chicken breast for 2-3 minutes on each side until lightly browned. Reduce the heat and add minced garlic and the remaining curry powder, stirring for about 1 minute until fragrant.

  • 6

    Pour in the lite coconut milk and allow the chicken to simmer in the curry sauce for 8-10 minutes until cooked through.

  • 7

    Slice the chicken breast and serve over the roasted vegetables. Garnish with freshly chopped cilantro.

  • 8

    Enjoy your creamy coconut chicken curry with roasted vegetables!

Creamy Coconut Chicken Curry with Roasted Vegetables

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

Creamy Coconut Chicken Curry with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Roasted Vegetables

Enjoy a vibrant bowl of tender chicken simmered in a light, creamy coconut curry sauce paired with perfectly roasted vegetables. This dish balances aromatic spices with the richness of coconut milk, providing a wholesome and satisfying meal ideal for any time of day.

NUTRITION

377kcal
Protein
39.3g
Fat
16.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Lite Coconut Milk

1 cup Mixed Bell Peppers

1/2 medium Zucchini

1/4 medium Red Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Curry Powder

Salt & Pepper (to taste)

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Chop the mixed bell peppers, zucchini, and red onion into uniform pieces and mince the garlic.

  • 3

    On a baking sheet, toss the chopped vegetables with olive oil, salt, and pepper. Roast them in the oven for about 20-25 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a skillet over medium heat. Season the chicken breast with salt, pepper, and half of the curry powder.

  • 5

    Sear the chicken breast for 2-3 minutes on each side until lightly browned. Reduce the heat and add minced garlic and the remaining curry powder, stirring for about 1 minute until fragrant.

  • 6

    Pour in the lite coconut milk and allow the chicken to simmer in the curry sauce for 8-10 minutes until cooked through.

  • 7

    Slice the chicken breast and serve over the roasted vegetables. Garnish with freshly chopped cilantro.

  • 8

    Enjoy your creamy coconut chicken curry with roasted vegetables!