Creamy Coconut Curry Chicken with Roasted Sweet Potatoes and Spinach

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

Creamy Coconut Curry Chicken with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chicken with Roasted Sweet Potatoes and Spinach

Savor this vibrant dish featuring tender chicken simmered in a light coconut curry sauce, perfectly paired with roasted sweet potatoes and fresh spinach. Each bite delivers a harmonious blend of tropical creaminess with aromatic spices, creating a balanced, flavorful meal that's as nourishing as it is satisfying.

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NUTRITION

381kcal
Protein
39g
Fat
11.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1/2 medium Sweet Potato

1 cup Fresh Spinach

1 tsp Curry Powder

1 Garlic Clove

Pinch of Salt

Pinch of Black Pepper

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the sweet potato and toss with a teaspoon of olive oil, a pinch of salt, and black pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy at the edges.

  • 3

    While the sweet potatoes roast, thinly slice the chicken breast into bite-sized pieces.

  • 4

    In a skillet, heat a small drizzle of olive oil over medium heat. Add the minced garlic and sauté until fragrant.

  • 5

    Add the chicken to the skillet, seasoning with curry powder, salt, and black pepper. Cook until the chicken is lightly browned and nearly cooked through, about 5-7 minutes.

  • 6

    Pour in the light coconut milk and stir to combine. Allow the mixture to simmer for an additional 5 minutes, so the flavors meld and the chicken is fully cooked.

  • 7

    Just before serving, fold in the fresh spinach until it wilts slightly.

  • 8

    Plate the creamy coconut curry chicken alongside the roasted sweet potato cubes, and enjoy a balanced, flavorful meal.

Creamy Coconut Curry Chicken with Roasted Sweet Potatoes and Spinach

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

Creamy Coconut Curry Chicken with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chicken with Roasted Sweet Potatoes and Spinach

Savor this vibrant dish featuring tender chicken simmered in a light coconut curry sauce, perfectly paired with roasted sweet potatoes and fresh spinach. Each bite delivers a harmonious blend of tropical creaminess with aromatic spices, creating a balanced, flavorful meal that's as nourishing as it is satisfying.

NUTRITION

381kcal
Protein
39g
Fat
11.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1/2 medium Sweet Potato

1 cup Fresh Spinach

1 tsp Curry Powder

1 Garlic Clove

Pinch of Salt

Pinch of Black Pepper

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the sweet potato and toss with a teaspoon of olive oil, a pinch of salt, and black pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy at the edges.

  • 3

    While the sweet potatoes roast, thinly slice the chicken breast into bite-sized pieces.

  • 4

    In a skillet, heat a small drizzle of olive oil over medium heat. Add the minced garlic and sauté until fragrant.

  • 5

    Add the chicken to the skillet, seasoning with curry powder, salt, and black pepper. Cook until the chicken is lightly browned and nearly cooked through, about 5-7 minutes.

  • 6

    Pour in the light coconut milk and stir to combine. Allow the mixture to simmer for an additional 5 minutes, so the flavors meld and the chicken is fully cooked.

  • 7

    Just before serving, fold in the fresh spinach until it wilts slightly.

  • 8

    Plate the creamy coconut curry chicken alongside the roasted sweet potato cubes, and enjoy a balanced, flavorful meal.