Lean Chicken with Creamy Thai Green Curry and Fresh Vegetables

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

Lean Chicken with Creamy Thai Green Curry and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Chicken with Creamy Thai Green Curry and Fresh Vegetables

Enjoy a vibrant and satisfying dish featuring tender lean chicken breast simmered in a creamy Thai green curry sauce with fresh vegetables. The aromatic curry, balanced with light coconut milk and a medley of crisp bell pepper, zucchini, and snap peas, creates a refreshing yet hearty meal perfect for a wholesome dinner.

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NUTRITION

337kcal
Protein
35.9g
Fat
15.9g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Light Coconut Milk

1 tablespoon Thai Green Curry Paste

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/2 cup Snap Peas

1 teaspoon Olive Oil

2 tablespoons Fresh Basil, chopped

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PREPARATION

  • 1

    Pat the chicken breast dry and cut it into bite-sized pieces.

  • 2

    Heat olive oil in a skillet over medium heat. Add the chicken pieces and gently sauté until lightly browned on all sides.

  • 3

    Stir in the Thai green curry paste, ensuring the chicken is evenly coated.

  • 4

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

  • 5

    Add the chopped red bell pepper, sliced zucchini, and snap peas. Continue to simmer for another 5-7 minutes or until the vegetables are tender yet crisp and the chicken is cooked through.

  • 6

    Stir in fresh basil at the end of cooking. Taste and adjust seasonings if necessary.

  • 7

    Serve hot and enjoy your flavorful, balanced lean chicken Thai green curry with fresh vegetables.

Lean Chicken with Creamy Thai Green Curry and Fresh Vegetables

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

Lean Chicken with Creamy Thai Green Curry and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Chicken with Creamy Thai Green Curry and Fresh Vegetables

Enjoy a vibrant and satisfying dish featuring tender lean chicken breast simmered in a creamy Thai green curry sauce with fresh vegetables. The aromatic curry, balanced with light coconut milk and a medley of crisp bell pepper, zucchini, and snap peas, creates a refreshing yet hearty meal perfect for a wholesome dinner.

NUTRITION

337kcal
Protein
35.9g
Fat
15.9g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Light Coconut Milk

1 tablespoon Thai Green Curry Paste

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/2 cup Snap Peas

1 teaspoon Olive Oil

2 tablespoons Fresh Basil, chopped

PREPARATION

  • 1

    Pat the chicken breast dry and cut it into bite-sized pieces.

  • 2

    Heat olive oil in a skillet over medium heat. Add the chicken pieces and gently sauté until lightly browned on all sides.

  • 3

    Stir in the Thai green curry paste, ensuring the chicken is evenly coated.

  • 4

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

  • 5

    Add the chopped red bell pepper, sliced zucchini, and snap peas. Continue to simmer for another 5-7 minutes or until the vegetables are tender yet crisp and the chicken is cooked through.

  • 6

    Stir in fresh basil at the end of cooking. Taste and adjust seasonings if necessary.

  • 7

    Serve hot and enjoy your flavorful, balanced lean chicken Thai green curry with fresh vegetables.