Creamy Cashew Chicken with Roasted Vegetables

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

Creamy Cashew Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Chicken with Roasted Vegetables

Savor the delicate balance of tender chicken smothered in a velvety cashew cream, paired with perfectly roasted bell pepper, zucchini, and red onion. A delightful fusion of nutty creaminess and warmth from garlic and coconut milk, this dish offers a satisfying experience in every bite.

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NUTRITION

487kcal
Protein
38.4g
Fat
27.7g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Raw Unsalted Cashews

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Red Onion, chopped

1 clove Garlic

1/4 cup Light Coconut Milk

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a blender, combine the raw cashews, light coconut milk, garlic, salt, and pepper to taste until smooth. Adjust consistency with a splash of water if needed.

  • 3

    Place the chopped red bell pepper, zucchini, and red onion in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to combine.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes or until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a pinch of turmeric if desired.

  • 6

    In a skillet over medium heat, sear the chicken breast for approximately 5-6 minutes per side until cooked through.

  • 7

    Once the chicken is done and the vegetables are roasted, plate the chicken and drizzle with the creamy cashew sauce. Top with the roasted vegetables.

  • 8

    Serve immediately and enjoy this comforting and nutritious meal.

Creamy Cashew Chicken with Roasted Vegetables

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

Creamy Cashew Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Chicken with Roasted Vegetables

Savor the delicate balance of tender chicken smothered in a velvety cashew cream, paired with perfectly roasted bell pepper, zucchini, and red onion. A delightful fusion of nutty creaminess and warmth from garlic and coconut milk, this dish offers a satisfying experience in every bite.

NUTRITION

487kcal
Protein
38.4g
Fat
27.7g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Raw Unsalted Cashews

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Red Onion, chopped

1 clove Garlic

1/4 cup Light Coconut Milk

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a blender, combine the raw cashews, light coconut milk, garlic, salt, and pepper to taste until smooth. Adjust consistency with a splash of water if needed.

  • 3

    Place the chopped red bell pepper, zucchini, and red onion in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to combine.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes or until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a pinch of turmeric if desired.

  • 6

    In a skillet over medium heat, sear the chicken breast for approximately 5-6 minutes per side until cooked through.

  • 7

    Once the chicken is done and the vegetables are roasted, plate the chicken and drizzle with the creamy cashew sauce. Top with the roasted vegetables.

  • 8

    Serve immediately and enjoy this comforting and nutritious meal.