Creamy Coconut Green Chili Chicken with Fresh Vegetables

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

Creamy Coconut Green Chili Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Chili Chicken with Fresh Vegetables

Savor the tropical twist of tender chicken simmered in a light, creamy coconut sauce infused with zesty green chilies. Fresh bell peppers, spinach, and zucchini add vibrant color and crunch to this dish, creating a balanced, satisfying meal that’s as nutritious as it is flavorful.

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NUTRITION

376kcal
Protein
39.1g
Fat
18g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup Light Coconut Milk (120g)

1 Green Chili (10g)

1/2 medium Red Bell Pepper (60g)

1 cup Baby Spinach (30g)

1/2 small Zucchini (100g)

1 tsp Olive Oil (5g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 tbsp Fresh Cilantro (3g)

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PREPARATION

  • 1

    Heat the olive oil in a medium skillet over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

  • 2

    Add the chicken breast pieces and cook until lightly browned on all sides, about 5-6 minutes.

  • 3

    Stir in the chopped green chili, red bell pepper slices, and zucchini; sauté for an additional 3 minutes until the vegetables begin to soften.

  • 4

    Pour in the light coconut milk and bring to a gentle simmer. Allow the mixture to cook for another 5 minutes so the flavors meld, and the chicken is cooked through.

  • 5

    Just before finishing, stir in the baby spinach until wilted. Season with salt and pepper to taste.

  • 6

    Garnish with fresh cilantro and serve warm.

Creamy Coconut Green Chili Chicken with Fresh Vegetables

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

Creamy Coconut Green Chili Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Chili Chicken with Fresh Vegetables

Savor the tropical twist of tender chicken simmered in a light, creamy coconut sauce infused with zesty green chilies. Fresh bell peppers, spinach, and zucchini add vibrant color and crunch to this dish, creating a balanced, satisfying meal that’s as nutritious as it is flavorful.

NUTRITION

376kcal
Protein
39.1g
Fat
18g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup Light Coconut Milk (120g)

1 Green Chili (10g)

1/2 medium Red Bell Pepper (60g)

1 cup Baby Spinach (30g)

1/2 small Zucchini (100g)

1 tsp Olive Oil (5g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 tbsp Fresh Cilantro (3g)

PREPARATION

  • 1

    Heat the olive oil in a medium skillet over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

  • 2

    Add the chicken breast pieces and cook until lightly browned on all sides, about 5-6 minutes.

  • 3

    Stir in the chopped green chili, red bell pepper slices, and zucchini; sauté for an additional 3 minutes until the vegetables begin to soften.

  • 4

    Pour in the light coconut milk and bring to a gentle simmer. Allow the mixture to cook for another 5 minutes so the flavors meld, and the chicken is cooked through.

  • 5

    Just before finishing, stir in the baby spinach until wilted. Season with salt and pepper to taste.

  • 6

    Garnish with fresh cilantro and serve warm.