Creamy Coconut Lime Chicken with Roasted Bell Peppers

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

Creamy Coconut Lime Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lime Chicken with Roasted Bell Peppers

Savor a twist on classic creamy chicken, infused with zesty lime and a silky coconut sauce, paired with vibrant roasted bell peppers. This dish brings tropical flair to your plate with perfectly seared chicken and sweet, tender peppers, all complementing a light, tangy sauce for a well-balanced meal.

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NUTRITION

442kcal
Protein
55.9g
Fat
12.5g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Light Coconut Milk (60g)

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (118g)

1 tbsp Fresh Lime Juice (15g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Cilantro

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the red and yellow bell peppers into strips. Toss them with olive oil, a pinch of salt and pepper, and spread on a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. In a skillet over medium-high heat, add a dash of olive oil and sear the chicken on both sides until golden, about 3-4 minutes per side.

  • 4

    Reduce heat to medium-low and add the minced garlic to the skillet, cooking briefly until fragrant.

  • 5

    Stir in the light coconut milk and fresh lime juice, allowing the sauce to simmer and thicken slightly for about 3-4 minutes. Spoon some of the sauce over the chicken to keep it moist.

  • 6

    Once the peppers are roasted and the chicken is cooked through (internal temperature of 165°F), plate the chicken and drizzle with the creamy coconut-lime sauce. Arrange the roasted bell peppers on the side.

  • 7

    Garnish with fresh cilantro and a sprinkle of lime zest if desired. Serve immediately.

Creamy Coconut Lime Chicken with Roasted Bell Peppers

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

Creamy Coconut Lime Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lime Chicken with Roasted Bell Peppers

Savor a twist on classic creamy chicken, infused with zesty lime and a silky coconut sauce, paired with vibrant roasted bell peppers. This dish brings tropical flair to your plate with perfectly seared chicken and sweet, tender peppers, all complementing a light, tangy sauce for a well-balanced meal.

NUTRITION

442kcal
Protein
55.9g
Fat
12.5g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Light Coconut Milk (60g)

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (118g)

1 tbsp Fresh Lime Juice (15g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the red and yellow bell peppers into strips. Toss them with olive oil, a pinch of salt and pepper, and spread on a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. In a skillet over medium-high heat, add a dash of olive oil and sear the chicken on both sides until golden, about 3-4 minutes per side.

  • 4

    Reduce heat to medium-low and add the minced garlic to the skillet, cooking briefly until fragrant.

  • 5

    Stir in the light coconut milk and fresh lime juice, allowing the sauce to simmer and thicken slightly for about 3-4 minutes. Spoon some of the sauce over the chicken to keep it moist.

  • 6

    Once the peppers are roasted and the chicken is cooked through (internal temperature of 165°F), plate the chicken and drizzle with the creamy coconut-lime sauce. Arrange the roasted bell peppers on the side.

  • 7

    Garnish with fresh cilantro and a sprinkle of lime zest if desired. Serve immediately.