Creamy Coconut Chicken Green Curry with Fresh Vegetables

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

Creamy Coconut Chicken Green Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Green Curry with Fresh Vegetables

Savor a vibrant, aromatic green curry that balances tender pieces of chicken with a creamy coconut sauce and an assortment of fresh vegetables. The dish is lightly spiced with green curry paste and brightened up with a splash of lime juice, creating a harmonious blend of flavors perfect for a nourishing dinner.

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NUTRITION

384kcal
Protein
39.4g
Fat
15.6g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 cup Mixed Bell Peppers

1/2 cup Zucchini

1 tbsp Lime Juice

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat. Add a splash of water or a light spray of oil if desired.

  • 2

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 3

    Sauté the chicken pieces until lightly browned, about 4-5 minutes on each side.

  • 4

    Add the green curry paste to the skillet and stir to coat the chicken evenly.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 6

    Add the mixed bell peppers and zucchini. Let the vegetables cook in the simmering curry for 5-6 minutes until they are tender yet still crisp.

  • 7

    Finish by stirring in the lime juice to brighten up the flavors.

  • 8

    Serve hot, garnished with fresh basil or extra lime wedges if desired.

Creamy Coconut Chicken Green Curry with Fresh Vegetables

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

Creamy Coconut Chicken Green Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Green Curry with Fresh Vegetables

Savor a vibrant, aromatic green curry that balances tender pieces of chicken with a creamy coconut sauce and an assortment of fresh vegetables. The dish is lightly spiced with green curry paste and brightened up with a splash of lime juice, creating a harmonious blend of flavors perfect for a nourishing dinner.

NUTRITION

384kcal
Protein
39.4g
Fat
15.6g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Green Curry Paste

1 cup Mixed Bell Peppers

1/2 cup Zucchini

1 tbsp Lime Juice

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat. Add a splash of water or a light spray of oil if desired.

  • 2

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 3

    Sauté the chicken pieces until lightly browned, about 4-5 minutes on each side.

  • 4

    Add the green curry paste to the skillet and stir to coat the chicken evenly.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 6

    Add the mixed bell peppers and zucchini. Let the vegetables cook in the simmering curry for 5-6 minutes until they are tender yet still crisp.

  • 7

    Finish by stirring in the lime juice to brighten up the flavors.

  • 8

    Serve hot, garnished with fresh basil or extra lime wedges if desired.