Creamy Coconut Spiced Chicken with Roasted Vegetables

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

Creamy Coconut Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Spiced Chicken with Roasted Vegetables

A vibrant and aromatic dish featuring tender chicken breast infused with coconut and spices, paired with a medley of roasted vegetables. The creamy coconut sauce beautifully balances the warmth of spices with the natural sweetness of the veggies for a satisfying meal.

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NUTRITION

356kcal
Protein
40.0g
Fat
13.8g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tsp Coconut Oil

1/2 medium Red Bell Pepper

1 cup Broccoli Florets

1/2 medium Carrot

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the red bell pepper, broccoli, and carrot into bite-sized pieces. Mince the garlic.

  • 3

    In a bowl, mix the vegetables with a pinch of salt, pepper, and half a teaspoon of coconut oil. Spread them on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, ground cumin, turmeric, and chili powder.

  • 5

    Heat the remaining coconut oil in a skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden.

  • 6

    Reduce heat to medium-low and add the minced garlic. Pour in the light coconut milk to create a creamy sauce around the chicken. Simmer for an additional 6-8 minutes, or until the chicken is cooked through.

  • 7

    Plate the chicken and drizzle with the creamy coconut sauce, then add the roasted vegetables on the side. Serve warm.

Creamy Coconut Spiced Chicken with Roasted Vegetables

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

Creamy Coconut Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Spiced Chicken with Roasted Vegetables

A vibrant and aromatic dish featuring tender chicken breast infused with coconut and spices, paired with a medley of roasted vegetables. The creamy coconut sauce beautifully balances the warmth of spices with the natural sweetness of the veggies for a satisfying meal.

NUTRITION

356kcal
Protein
40.0g
Fat
13.8g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tsp Coconut Oil

1/2 medium Red Bell Pepper

1 cup Broccoli Florets

1/2 medium Carrot

2 cloves Garlic

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the red bell pepper, broccoli, and carrot into bite-sized pieces. Mince the garlic.

  • 3

    In a bowl, mix the vegetables with a pinch of salt, pepper, and half a teaspoon of coconut oil. Spread them on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, ground cumin, turmeric, and chili powder.

  • 5

    Heat the remaining coconut oil in a skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden.

  • 6

    Reduce heat to medium-low and add the minced garlic. Pour in the light coconut milk to create a creamy sauce around the chicken. Simmer for an additional 6-8 minutes, or until the chicken is cooked through.

  • 7

    Plate the chicken and drizzle with the creamy coconut sauce, then add the roasted vegetables on the side. Serve warm.