Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Enjoy a delightful combination of tender spiced chicken in a light creamy coconut sauce paired with a medley of roasted red bell pepper, zucchini, and broccoli. This dish offers a balance of hearty protein and vibrant vegetables, accented with aromatic spices for a warming, satisfying meal.

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NUTRITION

382kcal
Protein
40.3g
Fat
16.1g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Broccoli Florets

1/2 tbsp Olive Oil

Assorted Spices (Cumin, Smoked Paprika, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and separate the broccoli into florets. Toss the vegetables in olive oil, salt, pepper, and a pinch of smoked paprika.

  • 3

    Spread the vegetables 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 on both sides with cumin, garlic powder, salt, and pepper.

  • 5

    Heat a skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 6

    Pour in the light coconut milk and add a sprinkle more of garlic powder and cumin. Simmer for 5-7 minutes until the chicken is fully cooked and the sauce slightly thickens.

  • 7

    Plate the spiced chicken, drizzle the creamy sauce over it, and serve alongside the roasted vegetables.

Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Enjoy a delightful combination of tender spiced chicken in a light creamy coconut sauce paired with a medley of roasted red bell pepper, zucchini, and broccoli. This dish offers a balance of hearty protein and vibrant vegetables, accented with aromatic spices for a warming, satisfying meal.

NUTRITION

382kcal
Protein
40.3g
Fat
16.1g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Broccoli Florets

1/2 tbsp Olive Oil

Assorted Spices (Cumin, Smoked Paprika, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and separate the broccoli into florets. Toss the vegetables in olive oil, salt, pepper, and a pinch of smoked paprika.

  • 3

    Spread the vegetables 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 on both sides with cumin, garlic powder, salt, and pepper.

  • 5

    Heat a skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 6

    Pour in the light coconut milk and add a sprinkle more of garlic powder and cumin. Simmer for 5-7 minutes until the chicken is fully cooked and the sauce slightly thickens.

  • 7

    Plate the spiced chicken, drizzle the creamy sauce over it, and serve alongside the roasted vegetables.