Creamy Green Coconut Chicken with Crisp Vegetables

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

Creamy Green Coconut Chicken with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Coconut Chicken with Crisp Vegetables

Savor this vibrant dish featuring tender chicken breast simmered in a light, creamy coconut sauce with a burst of fresh green herbs. Crisp broccoli, bell pepper, and snap peas add a delightful crunch, making this meal both nutritious and satisfying.

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NUTRITION

375kcal
Protein
45.8g
Fat
13.1g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/2 cup Light Coconut Milk (~120g)

1 cup Broccoli (chopped, ~91g)

1/2 cup Red Bell Pepper (chopped, ~75g)

1/2 cup Snap Peas (~50g)

1 teaspoon Olive Oil

2 tablespoons Fresh Cilantro

1 tablespoon Lime Juice

1 clove Garlic

1 teaspoon Fresh Ginger

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PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat. Add the minced garlic and freshly grated ginger and sauté for about 30 seconds until fragrant.

  • 2

    Add the diced chicken breast to the skillet. Cook for 4-5 minutes on each side until lightly browned and nearly cooked through.

  • 3

    Pour in the light coconut milk and add the lime juice. Stir to combine, allowing the chicken to simmer in the creamy sauce.

  • 4

    Add the broccoli, red bell pepper, and snap peas to the skillet. Stir in the chopped cilantro and let the vegetables cook for about 3-4 minutes until crisp-tender.

  • 5

    Taste and adjust seasonings as desired. Serve warm and enjoy the creamy, flavorful balance of tender chicken and crisp vegetables.

Creamy Green Coconut Chicken with Crisp Vegetables

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

Creamy Green Coconut Chicken with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Coconut Chicken with Crisp Vegetables

Savor this vibrant dish featuring tender chicken breast simmered in a light, creamy coconut sauce with a burst of fresh green herbs. Crisp broccoli, bell pepper, and snap peas add a delightful crunch, making this meal both nutritious and satisfying.

NUTRITION

375kcal
Protein
45.8g
Fat
13.1g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/2 cup Light Coconut Milk (~120g)

1 cup Broccoli (chopped, ~91g)

1/2 cup Red Bell Pepper (chopped, ~75g)

1/2 cup Snap Peas (~50g)

1 teaspoon Olive Oil

2 tablespoons Fresh Cilantro

1 tablespoon Lime Juice

1 clove Garlic

1 teaspoon Fresh Ginger

PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat. Add the minced garlic and freshly grated ginger and sauté for about 30 seconds until fragrant.

  • 2

    Add the diced chicken breast to the skillet. Cook for 4-5 minutes on each side until lightly browned and nearly cooked through.

  • 3

    Pour in the light coconut milk and add the lime juice. Stir to combine, allowing the chicken to simmer in the creamy sauce.

  • 4

    Add the broccoli, red bell pepper, and snap peas to the skillet. Stir in the chopped cilantro and let the vegetables cook for about 3-4 minutes until crisp-tender.

  • 5

    Taste and adjust seasonings as desired. Serve warm and enjoy the creamy, flavorful balance of tender chicken and crisp vegetables.