Name: Creamy Coconut Chicken Curry with Crisp Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/4 cup Light Coconut Milk; 1/2 cup Red Bell Pepper, diced; 1/2 cup Broccoli, chopped; 1/4 cup Onion, diced; 2 cloves Garlic, minced; 1/2 tsp Fresh Ginger, grated; 1 tsp Curry Powder; 1/2 cup Cooked Quinoa

Creamy Coconut Chicken Curry with Crisp Vegetables

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Crisp Vegetables

Savor a warming bowl of tender chicken simmered in a light coconut curry sauce, tossed with crisp bell peppers, broccoli, and onions. Finished with aromatic garlic, ginger, and curry spices, this vibrant dish is served over a bed of fluffy quinoa for a balanced, flavorful meal.

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NUTRITION

Protein

42.8g

Fat

10g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1/2 cup Red Bell Pepper, diced

1/2 cup Broccoli, chopped

1/4 cup Onion, diced

2 cloves Garlic, minced

1/2 tsp Fresh Ginger, grated

1 tsp Curry Powder

1/2 cup Cooked Quinoa

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PREPARATION

1
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.
2
Heat a non-stick pan over medium heat and briefly sauté the diced onions, minced garlic, and grated ginger until fragrant.
3
Add the chicken pieces and cook until lightly browned on all sides.
4
Stir in the curry powder to coat the chicken and vegetables evenly.
5
Pour in the light coconut milk and add the diced red bell pepper and broccoli. Simmer for about 8-10 minutes until the chicken is cooked through and the vegetables are tender yet crisp.
6
If using, serve the curry over 1/2 cup of cooked quinoa to complete the meal.
7
Taste and adjust seasonings as needed before serving.