Creamy Coconut Green Curry Chicken with Fresh Vegetables

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

Creamy Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Enjoy a vibrant and aromatic chicken green curry featuring tender pieces of chicken breast simmered in a luscious light coconut milk sauce with a kick of green curry paste. Fresh bell peppers, zucchini, onion, garlic, ginger, and spinach add crunch and bright flavors, all lightly sautéed in a hint of olive oil. This dish offers comfort and freshness in every bite without compromising your nutritional goals.

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NUTRITION

346kcal
Protein
38.6g
Fat
13.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Onion

1 clove Garlic

1 tsp Fresh Ginger

1 cup Fresh Spinach

1 tsp Olive Oil

Pinch of Salt

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PREPARATION

  • 1

    Heat the olive oil in a medium skillet over medium heat.

  • 2

    Add diced onion, minced garlic, and grated ginger. Sauté until the onion softens.

  • 3

    Stir in the green curry paste and cook for about 1 minute to release the flavors.

  • 4

    Add bite-sized chicken breast pieces and cook until lightly browned on all sides.

  • 5

    Mix in the red bell pepper and zucchini, cooking for an additional 3-4 minutes until they start to soften.

  • 6

    Pour in the light coconut milk and bring to a simmer, allowing the flavors to meld and the chicken to cook through.

  • 7

    Stir in fresh spinach until wilted, and season with a pinch of salt.

  • 8

    Remove from heat and serve warm.

Creamy Coconut Green Curry Chicken with Fresh Vegetables

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

Creamy Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Enjoy a vibrant and aromatic chicken green curry featuring tender pieces of chicken breast simmered in a luscious light coconut milk sauce with a kick of green curry paste. Fresh bell peppers, zucchini, onion, garlic, ginger, and spinach add crunch and bright flavors, all lightly sautéed in a hint of olive oil. This dish offers comfort and freshness in every bite without compromising your nutritional goals.

NUTRITION

346kcal
Protein
38.6g
Fat
13.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Onion

1 clove Garlic

1 tsp Fresh Ginger

1 cup Fresh Spinach

1 tsp Olive Oil

Pinch of Salt

PREPARATION

  • 1

    Heat the olive oil in a medium skillet over medium heat.

  • 2

    Add diced onion, minced garlic, and grated ginger. Sauté until the onion softens.

  • 3

    Stir in the green curry paste and cook for about 1 minute to release the flavors.

  • 4

    Add bite-sized chicken breast pieces and cook until lightly browned on all sides.

  • 5

    Mix in the red bell pepper and zucchini, cooking for an additional 3-4 minutes until they start to soften.

  • 6

    Pour in the light coconut milk and bring to a simmer, allowing the flavors to meld and the chicken to cook through.

  • 7

    Stir in fresh spinach until wilted, and season with a pinch of salt.

  • 8

    Remove from heat and serve warm.