Creamy Coconut Chicken with Green Chili and Fresh Vegetables

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

Creamy Coconut Chicken with Green Chili and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Green Chili and Fresh Vegetables

Savor the vibrant flavors of tender chicken breast simmered in a light, creamy coconut sauce accented with a hint of green chili and complemented by a medley of fresh vegetables. This dish delivers a burst of tropical zest with every bite, balanced by the crunch of red bell pepper and the subtle sweetness of red onion and spinach.

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NUTRITION

351kcal
Protein
43.7g
Fat
13.6g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

200g Chicken Breast

1/3 cup Lite Coconut Milk (≈80g)

1 tsp Olive Oil

1 small Green Chili

1/2 cup diced Red Bell Pepper

1 cup Spinach

1/4 medium Red Onion

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat. Sauté the finely chopped red onion and green chili until softened, about 2 minutes.

  • 3

    Add diced red bell pepper and continue to sauté for another 2 minutes until the vegetables start to soften.

  • 4

    Push the vegetables to the side and add the chicken breast to the skillet. Sear the chicken for about 3-4 minutes on each side, ensuring a nice golden crust develops.

  • 5

    Reduce the heat to medium-low and pour in the lite coconut milk. Let the chicken simmer in the creamy sauce along with the vegetables for another 5-7 minutes, or until the chicken is cooked through.

  • 6

    During the last minute, stir in the spinach until wilted.

  • 7

    Taste and adjust seasoning as needed before serving.

Creamy Coconut Chicken with Green Chili and Fresh Vegetables

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

Creamy Coconut Chicken with Green Chili and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Green Chili and Fresh Vegetables

Savor the vibrant flavors of tender chicken breast simmered in a light, creamy coconut sauce accented with a hint of green chili and complemented by a medley of fresh vegetables. This dish delivers a burst of tropical zest with every bite, balanced by the crunch of red bell pepper and the subtle sweetness of red onion and spinach.

NUTRITION

351kcal
Protein
43.7g
Fat
13.6g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

200g Chicken Breast

1/3 cup Lite Coconut Milk (≈80g)

1 tsp Olive Oil

1 small Green Chili

1/2 cup diced Red Bell Pepper

1 cup Spinach

1/4 medium Red Onion

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat. Sauté the finely chopped red onion and green chili until softened, about 2 minutes.

  • 3

    Add diced red bell pepper and continue to sauté for another 2 minutes until the vegetables start to soften.

  • 4

    Push the vegetables to the side and add the chicken breast to the skillet. Sear the chicken for about 3-4 minutes on each side, ensuring a nice golden crust develops.

  • 5

    Reduce the heat to medium-low and pour in the lite coconut milk. Let the chicken simmer in the creamy sauce along with the vegetables for another 5-7 minutes, or until the chicken is cooked through.

  • 6

    During the last minute, stir in the spinach until wilted.

  • 7

    Taste and adjust seasoning as needed before serving.