Name: Creamy Coconut Chicken and Roasted Vegetable Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Light Coconut Milk; 1/2 cup chopped Red Bell Pepper; 1/2 cup chopped Zucchini; 1/4 cup chopped Red Onion; 1/2 medium Carrot, chopped; 1 tsp Olive Oil; 1 clove Garlic, minced; 1/2 tsp Dried Thyme; 1/2 tsp Paprika; Salt & Pepper to taste

Creamy Coconut Chicken and Roasted Vegetable Bake

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 and Roasted Vegetable Bake

Savor tender chicken breast bathed in a light, creamy coconut milk sauce, paired with a medley of roasted red bell pepper, zucchini, red onion, and carrot. This vibrant dish balances the tropical notes of coconut with savory herbs and spices for a wholesome, satisfying meal.

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NUTRITION

Protein

35.3g

Fat

18.4g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1/2 medium Carrot, chopped

1 tsp Olive Oil

1 clove Garlic, minced

1/2 tsp Dried Thyme

1/2 tsp Paprika

Salt & Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F.
2
In a baking dish, toss the chopped red bell pepper, zucchini, red onion, and carrot with olive oil, salt, and pepper.
3
Place the 5 oz chicken breast on top of the vegetables. Drizzle with light coconut milk and sprinkle minced garlic, dried thyme, and paprika over the top.
4
Season the chicken with a pinch of salt and pepper.
5
Roast in the oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender.
6
Remove from the oven, let rest for a few minutes, and serve warm.