Creamy Coconut Chicken with Roasted Sweet Potatoes

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

Creamy Coconut Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes

Enjoy tender, juicy chicken simmered in a rich, light coconut sauce paired with perfectly roasted sweet potatoes. This dish brings together the tropical creaminess of coconut milk with the natural sweetness of roasted sweet potatoes, creating a satisfying and balanced meal.

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NUTRITION

390kcal
Protein
37.7g
Fat
12.5g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 small Sweet Potato

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Ginger

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato. Toss the cubes with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, season the chicken breast with salt and pepper.

  • 5

    In a skillet over medium heat, add a drizzle of olive oil and lightly sear the chicken breast on both sides until golden, about 3-4 minutes per side.

  • 6

    Add minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.

  • 7

    Pour in the light coconut milk and let the chicken simmer for an additional 6-8 minutes until cooked through and the sauce thickens slightly.

  • 8

    Slice the chicken if desired, and serve it alongside the roasted sweet potatoes. Drizzle any remaining sauce over the top and enjoy your balanced, creamy meal.

Creamy Coconut Chicken with Roasted Sweet Potatoes

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

Creamy Coconut Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes

Enjoy tender, juicy chicken simmered in a rich, light coconut sauce paired with perfectly roasted sweet potatoes. This dish brings together the tropical creaminess of coconut milk with the natural sweetness of roasted sweet potatoes, creating a satisfying and balanced meal.

NUTRITION

390kcal
Protein
37.7g
Fat
12.5g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 small Sweet Potato

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Ginger

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato. Toss the cubes with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, season the chicken breast with salt and pepper.

  • 5

    In a skillet over medium heat, add a drizzle of olive oil and lightly sear the chicken breast on both sides until golden, about 3-4 minutes per side.

  • 6

    Add minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.

  • 7

    Pour in the light coconut milk and let the chicken simmer for an additional 6-8 minutes until cooked through and the sauce thickens slightly.

  • 8

    Slice the chicken if desired, and serve it alongside the roasted sweet potatoes. Drizzle any remaining sauce over the top and enjoy your balanced, creamy meal.