Name: Creamy Coconut Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/4 cup Unsweetened Coconut Milk; 1 cup Mixed Vegetables; 1 tsp Olive Oil; 2 cloves Garlic; 1 tbsp Lime Juice; Salt and Pepper to taste

Creamy Coconut Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Vegetables

Savor the tropical flair of tender chicken bathed in a light, creamy coconut sauce paired with a medley of roasted vegetables. This dish marries subtle coconut notes with roasted garlic and perfectly caramelized veggies, delivering a satisfying and health-conscious meal.

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NUTRITION

Protein

37.8g

Fat

13g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Unsweetened Coconut Milk

1 cup Mixed Vegetables

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Lime Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Cut the mixed vegetables into bite-sized pieces and toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes until slightly caramelized.
3
While the vegetables are roasting, season the chicken breast with salt, pepper, and minced garlic.
4
Heat a non-stick skillet over medium heat and lightly sear the chicken breast for 2-3 minutes on each side until golden.
5
Deglaze the pan with lime juice and then stir in the unsweetened coconut milk. Allow the chicken to simmer in the creamy sauce for an additional 5-8 minutes, or until fully cooked through.
6
Slice the chicken and serve it over the roasted vegetables, drizzling any extra sauce on top for added flavor.