Chicken with Creamy Coconut Green Curry and Fresh Vegetables

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

Chicken with Creamy Coconut Green Curry and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Coconut Green Curry and Fresh Vegetables

Savor the warmth of a light yet flavorful green curry featuring tender chicken breast simmered in a creamy coconut broth, accented by bright bell pepper, zucchini, and fresh spinach. This dish marries aromatic green curry paste with the richness of light coconut milk, resulting in a satisfying meal that grounds you in comforting spices while keeping your macros in check.

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NUTRITION

338kcal
Protein
36.2g
Fat
15.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Ginger

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces. Mince the garlic and ginger.

  • 2

    Heat olive oil in a large skillet or wok over medium heat. Sauté the garlic and ginger until fragrant.

  • 3

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

  • 4

    Stir in the green curry paste and mix well with the chicken, coating it evenly.

  • 5

    Pour in the light coconut milk and bring to a gentle simmer.

  • 6

    Add the sliced red bell pepper and zucchini, and allow them to cook for about 3-4 minutes, leaving them crisp.

  • 7

    Fold in the fresh spinach and cook until just wilted.

  • 8

    Taste and adjust seasonings if necessary. Serve immediately and enjoy your light, nutritious meal.

Chicken with Creamy Coconut Green Curry and Fresh Vegetables

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

Chicken with Creamy Coconut Green Curry and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Coconut Green Curry and Fresh Vegetables

Savor the warmth of a light yet flavorful green curry featuring tender chicken breast simmered in a creamy coconut broth, accented by bright bell pepper, zucchini, and fresh spinach. This dish marries aromatic green curry paste with the richness of light coconut milk, resulting in a satisfying meal that grounds you in comforting spices while keeping your macros in check.

NUTRITION

338kcal
Protein
36.2g
Fat
15.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Ginger

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces. Mince the garlic and ginger.

  • 2

    Heat olive oil in a large skillet or wok over medium heat. Sauté the garlic and ginger until fragrant.

  • 3

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

  • 4

    Stir in the green curry paste and mix well with the chicken, coating it evenly.

  • 5

    Pour in the light coconut milk and bring to a gentle simmer.

  • 6

    Add the sliced red bell pepper and zucchini, and allow them to cook for about 3-4 minutes, leaving them crisp.

  • 7

    Fold in the fresh spinach and cook until just wilted.

  • 8

    Taste and adjust seasonings if necessary. Serve immediately and enjoy your light, nutritious meal.