Creamy Coconut Curry Chicken with Roasted Vegetables

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

Creamy Coconut Curry Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chicken with Roasted Vegetables

Savor the vibrant flavors of this hearty dish featuring tender, spiced chicken simmered in a creamy coconut curry sauce alongside a colorful medley of oven-roasted vegetables. The warm curry spices, light coconut milk, and perfectly roasted veggies create a delightful balance of comfort and brightness in every bite.

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NUTRITION

328kcal
Protein
35.8g
Fat
11.8g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Light Coconut Milk (80g)

1 cup Mixed Vegetables (150g)

1 tsp Olive Oil (5g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by cutting bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in olive oil, and season lightly with salt and pepper. Spread them evenly on a baking tray.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes, or until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the chicken breast with salt, pepper, and curry powder on both sides.

  • 5

    In a skillet over medium heat, add a small drizzle of olive oil. Sauté minced garlic and grated ginger for about 1 minute until fragrant.

  • 6

    Place the seasoned chicken breast in the skillet and sear for 2-3 minutes on each side until lightly browned.

  • 7

    Pour in the light coconut milk and allow the chicken to simmer in the curry sauce for an additional 6-8 minutes, or until the chicken is cooked through.

  • 8

    Once the chicken and vegetables are ready, plate the chicken with a generous spoonful of the coconut curry sauce and serve alongside the roasted vegetables.

Creamy Coconut Curry Chicken with Roasted Vegetables

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

Creamy Coconut Curry Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chicken with Roasted Vegetables

Savor the vibrant flavors of this hearty dish featuring tender, spiced chicken simmered in a creamy coconut curry sauce alongside a colorful medley of oven-roasted vegetables. The warm curry spices, light coconut milk, and perfectly roasted veggies create a delightful balance of comfort and brightness in every bite.

NUTRITION

328kcal
Protein
35.8g
Fat
11.8g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Light Coconut Milk (80g)

1 cup Mixed Vegetables (150g)

1 tsp Olive Oil (5g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by cutting bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in olive oil, and season lightly with salt and pepper. Spread them evenly on a baking tray.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes, or until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the chicken breast with salt, pepper, and curry powder on both sides.

  • 5

    In a skillet over medium heat, add a small drizzle of olive oil. Sauté minced garlic and grated ginger for about 1 minute until fragrant.

  • 6

    Place the seasoned chicken breast in the skillet and sear for 2-3 minutes on each side until lightly browned.

  • 7

    Pour in the light coconut milk and allow the chicken to simmer in the curry sauce for an additional 6-8 minutes, or until the chicken is cooked through.

  • 8

    Once the chicken and vegetables are ready, plate the chicken with a generous spoonful of the coconut curry sauce and serve alongside the roasted vegetables.