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

Enjoy a vibrant mix of tender chicken steeped in a silky coconut curry sauce, paired with a medley of roasted vegetables that add a burst of color and natural sweetness. This dish delivers a perfect balance of protein and nutrients, making it a satisfying, wholesome choice for any meal.

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NUTRITION

379kcal
Protein
41.3g
Fat
15.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Broccoli

1/2 cup Red Bell Pepper

1 medium Carrot

1 tsp Curry Powder

2 cloves Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut broccoli into florets, slice red bell pepper into strips, and peel and slice the carrot into rounds.

  • 3

    In a bowl, toss the vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender.

  • 4

    While vegetables roast, season the chicken breast with salt, pepper, and curry powder.

  • 5

    Mince the garlic and heat a skillet over medium heat. Sauté the garlic briefly in a splash of olive oil until fragrant.

  • 6

    Add the seasoned chicken to the skillet and cook for about 5-6 minutes per side until fully cooked.

  • 7

    Lower the heat, then stir in the light coconut milk. Allow simmering for 3-4 minutes so the chicken absorbs the creamy curry flavors.

  • 8

    Slice the chicken and serve over a bed of roasted vegetables.

  • 9

    Enjoy your Creamy Coconut Curry Chicken with a well-balanced mix of flavors and textures.

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

Enjoy a vibrant mix of tender chicken steeped in a silky coconut curry sauce, paired with a medley of roasted vegetables that add a burst of color and natural sweetness. This dish delivers a perfect balance of protein and nutrients, making it a satisfying, wholesome choice for any meal.

NUTRITION

379kcal
Protein
41.3g
Fat
15.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Broccoli

1/2 cup Red Bell Pepper

1 medium Carrot

1 tsp Curry Powder

2 cloves Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut broccoli into florets, slice red bell pepper into strips, and peel and slice the carrot into rounds.

  • 3

    In a bowl, toss the vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender.

  • 4

    While vegetables roast, season the chicken breast with salt, pepper, and curry powder.

  • 5

    Mince the garlic and heat a skillet over medium heat. Sauté the garlic briefly in a splash of olive oil until fragrant.

  • 6

    Add the seasoned chicken to the skillet and cook for about 5-6 minutes per side until fully cooked.

  • 7

    Lower the heat, then stir in the light coconut milk. Allow simmering for 3-4 minutes so the chicken absorbs the creamy curry flavors.

  • 8

    Slice the chicken and serve over a bed of roasted vegetables.

  • 9

    Enjoy your Creamy Coconut Curry Chicken with a well-balanced mix of flavors and textures.