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 delightful balance of tender, spiced chicken breast hugged by a creamy coconut infusion and a medley of vibrant roasted vegetables. A harmonious plate that excites the palate with warm spices and a silky finish, perfect for a nourishing dinner.

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NUTRITION

344kcal
Protein
40.3g
Fat
14.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

75 g Broccoli

50 g Red Bell Pepper

50 g Zucchini

10 g Spinach

60 ml Light Coconut Milk

1 tsp Olive Oil

1 tsp Mixed Spices (Cumin, Paprika, Garlic Powder)

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking tray with parchment paper.

  • 2

    Cut the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss with olive oil and sprinkle with a pinch of mixed spices.

  • 3

    Place the vegetables on the baking tray and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the veggies roast, season the chicken breast on both sides with the mixed spices.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for 2-3 minutes per side until golden.

  • 6

    Reduce the heat to medium-low and add the light coconut milk to the skillet, letting the chicken simmer for an additional 3-4 minutes until the sauce slightly thickens.

  • 7

    Plate the spiced chicken alongside the roasted vegetables and garnish with fresh spinach.

  • 8

    Serve immediately and enjoy this creamy, flavorful dish.

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 delightful balance of tender, spiced chicken breast hugged by a creamy coconut infusion and a medley of vibrant roasted vegetables. A harmonious plate that excites the palate with warm spices and a silky finish, perfect for a nourishing dinner.

NUTRITION

344kcal
Protein
40.3g
Fat
14.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

75 g Broccoli

50 g Red Bell Pepper

50 g Zucchini

10 g Spinach

60 ml Light Coconut Milk

1 tsp Olive Oil

1 tsp Mixed Spices (Cumin, Paprika, Garlic Powder)

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking tray with parchment paper.

  • 2

    Cut the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss with olive oil and sprinkle with a pinch of mixed spices.

  • 3

    Place the vegetables on the baking tray and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the veggies roast, season the chicken breast on both sides with the mixed spices.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for 2-3 minutes per side until golden.

  • 6

    Reduce the heat to medium-low and add the light coconut milk to the skillet, letting the chicken simmer for an additional 3-4 minutes until the sauce slightly thickens.

  • 7

    Plate the spiced chicken alongside the roasted vegetables and garnish with fresh spinach.

  • 8

    Serve immediately and enjoy this creamy, flavorful dish.