Creamy Coconut Green Chili 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 Chili Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Chili Chicken with Fresh Vegetables

Savor a vibrant dish featuring tender chicken simmered in a velvety light coconut sauce with a kick of green chili, perfectly balanced by a colorful medley of fresh vegetables. This recipe marries the tropical essence of coconut with the crisp freshness of garden vegetables, creating a satisfying and energizing meal.

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NUTRITION

373kcal
Protein
40.7g
Fat
12g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Green Chili Pepper

1 cup Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1 tsp Olive Oil

1 Garlic clove

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Start by patting the chicken breast dry and cutting it into bite-sized strips or cubes.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and ginger, sautéing until fragrant.

  • 3

    Add the chicken pieces and cook until they are lightly browned on all sides.

  • 4

    Stir in the chopped green chili and mixed vegetables. Sauté for 2-3 minutes to slightly soften the vegetables.

  • 5

    Pour in the light coconut milk and allow the mixture to simmer. Let it cook for 5-7 minutes until the chicken is fully cooked and the vegetables are tender but crisp.

  • 6

    Taste and adjust the seasoning if needed. Serve hot, enjoying the creamy, spicy flavor combination.

Creamy Coconut Green Chili 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 Chili Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Chili Chicken with Fresh Vegetables

Savor a vibrant dish featuring tender chicken simmered in a velvety light coconut sauce with a kick of green chili, perfectly balanced by a colorful medley of fresh vegetables. This recipe marries the tropical essence of coconut with the crisp freshness of garden vegetables, creating a satisfying and energizing meal.

NUTRITION

373kcal
Protein
40.7g
Fat
12g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Green Chili Pepper

1 cup Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1 tsp Olive Oil

1 Garlic clove

1 tsp Fresh Ginger

PREPARATION

  • 1

    Start by patting the chicken breast dry and cutting it into bite-sized strips or cubes.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and ginger, sautéing until fragrant.

  • 3

    Add the chicken pieces and cook until they are lightly browned on all sides.

  • 4

    Stir in the chopped green chili and mixed vegetables. Sauté for 2-3 minutes to slightly soften the vegetables.

  • 5

    Pour in the light coconut milk and allow the mixture to simmer. Let it cook for 5-7 minutes until the chicken is fully cooked and the vegetables are tender but crisp.

  • 6

    Taste and adjust the seasoning if needed. Serve hot, enjoying the creamy, spicy flavor combination.