Creamy Coconut Chicken and Vegetable Curry with Brown Rice

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

Creamy Coconut Chicken and Vegetable Curry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken and Vegetable Curry with Brown Rice

Enjoy a vibrant and satisfying curry featuring tender chicken breast simmered in a creamy, light coconut milk sauce with a medley of fresh vegetables, served atop nutty brown rice. The aromatic blend of curry, ginger, and garlic creates a comforting dish that’s both nourishing and bursting with flavor.

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NUTRITION

411kcal
Protein
41.6g
Fat
9.8g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 142g)

0.5 cup cooked Brown Rice (approx 100g)

1/4 cup Light Coconut Milk (approx 60g)

1/2 cup Mixed Bell Pepper, chopped (approx 75g)

1/2 cup Broccoli, chopped (approx 45g)

1/2 cup Carrots, sliced (approx 60g)

1/4 medium Onion, chopped (approx 25g)

2 cloves Garlic, minced (approx 6g)

1 tsp Fresh Ginger, grated (approx 2g)

1 tsp Curry Powder (approx 2.3g)

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.

  • 2

    Heat a non-stick pan over medium heat and lightly sauté the chopped onions, minced garlic, and grated ginger until fragrant, about 2 minutes.

  • 3

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

  • 4

    Stir in the curry powder and toss to coat the chicken evenly.

  • 5

    Add the mixed vegetables (bell pepper, broccoli, carrots) to the pan and sauté for an additional 3-4 minutes until the vegetables start to soften.

  • 6

    Pour in the light coconut milk and let the curry simmer for 5 minutes, allowing the flavors to meld.

  • 7

    In a separate small pot, warm the cooked brown rice if needed.

  • 8

    Season the curry with additional salt and pepper as desired, and serve the creamy coconut chicken and vegetable curry over a bed of brown rice.

Creamy Coconut Chicken and Vegetable Curry with Brown Rice

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

Creamy Coconut Chicken and Vegetable Curry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken and Vegetable Curry with Brown Rice

Enjoy a vibrant and satisfying curry featuring tender chicken breast simmered in a creamy, light coconut milk sauce with a medley of fresh vegetables, served atop nutty brown rice. The aromatic blend of curry, ginger, and garlic creates a comforting dish that’s both nourishing and bursting with flavor.

NUTRITION

411kcal
Protein
41.6g
Fat
9.8g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 142g)

0.5 cup cooked Brown Rice (approx 100g)

1/4 cup Light Coconut Milk (approx 60g)

1/2 cup Mixed Bell Pepper, chopped (approx 75g)

1/2 cup Broccoli, chopped (approx 45g)

1/2 cup Carrots, sliced (approx 60g)

1/4 medium Onion, chopped (approx 25g)

2 cloves Garlic, minced (approx 6g)

1 tsp Fresh Ginger, grated (approx 2g)

1 tsp Curry Powder (approx 2.3g)

Salt and Pepper (to taste)

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.

  • 2

    Heat a non-stick pan over medium heat and lightly sauté the chopped onions, minced garlic, and grated ginger until fragrant, about 2 minutes.

  • 3

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

  • 4

    Stir in the curry powder and toss to coat the chicken evenly.

  • 5

    Add the mixed vegetables (bell pepper, broccoli, carrots) to the pan and sauté for an additional 3-4 minutes until the vegetables start to soften.

  • 6

    Pour in the light coconut milk and let the curry simmer for 5 minutes, allowing the flavors to meld.

  • 7

    In a separate small pot, warm the cooked brown rice if needed.

  • 8

    Season the curry with additional salt and pepper as desired, and serve the creamy coconut chicken and vegetable curry over a bed of brown rice.