Creamy Coconut Pan-Seared Chicken with Roasted Asparagus

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

Creamy Coconut Pan-Seared Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Pan-Seared Chicken with Roasted Asparagus

Savor the succulent flavor of pan-seared chicken elevated with a silky coconut sauce, perfectly paired with roasted asparagus. This dish features tender chicken with a hint of tropical creaminess and a refreshing citrus note, making it a light yet satisfying meal.

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NUTRITION

378kcal
Protein
43.3g
Fat
16.2g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk (Unsweetened)

1 tsp Coconut Oil

1 cup Fresh Asparagus

1 clove Minced Garlic

1 tsp Lime Juice

1 tbsp Coconut Cream (for drizzle)

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus with a pinch of salt, pepper, and a light drizzle of coconut oil, then spread them on a baking sheet.

  • 2

    Place the asparagus in the oven and roast for about 10-12 minutes until tender and slightly crispy at the tips.

  • 3

    While the asparagus roasts, season the chicken breast with salt and pepper on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat and add the coconut oil. Once melted, add the chicken and pan-sear for about 5-6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Remove the chicken from the pan and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

  • 6

    Pour in the light coconut milk and lime juice, scraping any brown bits from the pan. Allow the sauce to simmer for 2-3 minutes until it slightly thickens.

  • 7

    Return the chicken to the skillet, spooning some of the sauce over it to coat well.

  • 8

    Plate the chicken alongside the roasted asparagus and drizzle the dish with a tablespoon of coconut cream for an extra touch of creaminess. Serve immediately.

Creamy Coconut Pan-Seared Chicken with Roasted Asparagus

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

Creamy Coconut Pan-Seared Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Pan-Seared Chicken with Roasted Asparagus

Savor the succulent flavor of pan-seared chicken elevated with a silky coconut sauce, perfectly paired with roasted asparagus. This dish features tender chicken with a hint of tropical creaminess and a refreshing citrus note, making it a light yet satisfying meal.

NUTRITION

378kcal
Protein
43.3g
Fat
16.2g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk (Unsweetened)

1 tsp Coconut Oil

1 cup Fresh Asparagus

1 clove Minced Garlic

1 tsp Lime Juice

1 tbsp Coconut Cream (for drizzle)

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus with a pinch of salt, pepper, and a light drizzle of coconut oil, then spread them on a baking sheet.

  • 2

    Place the asparagus in the oven and roast for about 10-12 minutes until tender and slightly crispy at the tips.

  • 3

    While the asparagus roasts, season the chicken breast with salt and pepper on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat and add the coconut oil. Once melted, add the chicken and pan-sear for about 5-6 minutes per side until the internal temperature reaches 165°F.

  • 5

    Remove the chicken from the pan and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

  • 6

    Pour in the light coconut milk and lime juice, scraping any brown bits from the pan. Allow the sauce to simmer for 2-3 minutes until it slightly thickens.

  • 7

    Return the chicken to the skillet, spooning some of the sauce over it to coat well.

  • 8

    Plate the chicken alongside the roasted asparagus and drizzle the dish with a tablespoon of coconut cream for an extra touch of creaminess. Serve immediately.