Creamy Thai Green Curry Chicken with Fresh Vegetables

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

Creamy Thai Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Green Curry Chicken with Fresh Vegetables

Enjoy a vibrant twist on a classic curry with tender chicken breast simmered in a luscious light coconut milk infused with Thai green curry paste, accompanied by crisp bell peppers, zucchini, and fresh spinach. This dish offers a perfect balance of creamy spice and fresh vegetable crunch that delights your taste buds while aligning with your healthy goals.

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NUTRITION

371kcal
Protein
44.3g
Fat
16.1g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Thai Green Curry Paste

1 cup Mixed Bell Peppers

1 medium Zucchini

1 cup Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and set aside.

  • 2

    Chop the bell peppers, zucchini, and spinach for even cooking.

  • 3

    Heat olive oil in a pan over medium heat. Sauté the chicken pieces until lightly browned on all sides.

  • 4

    Add the Thai green curry paste to the pan and stir for about 1 minute to release its aromatic spices.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer, ensuring the chicken is well-coated in the curry sauce.

  • 6

    Stir in the chopped bell peppers and zucchini. Allow the vegetables to cook for 5-7 minutes until tender but still retain a crisp edge.

  • 7

    Fold in the spinach and let it wilt into the curry, stirring briefly.

  • 8

    Taste and adjust the seasoning if needed. Serve hot and enjoy this creamy and flavorful Thai green curry.

Creamy Thai Green Curry Chicken with Fresh Vegetables

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

Creamy Thai Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Green Curry Chicken with Fresh Vegetables

Enjoy a vibrant twist on a classic curry with tender chicken breast simmered in a luscious light coconut milk infused with Thai green curry paste, accompanied by crisp bell peppers, zucchini, and fresh spinach. This dish offers a perfect balance of creamy spice and fresh vegetable crunch that delights your taste buds while aligning with your healthy goals.

NUTRITION

371kcal
Protein
44.3g
Fat
16.1g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tbsp Thai Green Curry Paste

1 cup Mixed Bell Peppers

1 medium Zucchini

1 cup Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and set aside.

  • 2

    Chop the bell peppers, zucchini, and spinach for even cooking.

  • 3

    Heat olive oil in a pan over medium heat. Sauté the chicken pieces until lightly browned on all sides.

  • 4

    Add the Thai green curry paste to the pan and stir for about 1 minute to release its aromatic spices.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer, ensuring the chicken is well-coated in the curry sauce.

  • 6

    Stir in the chopped bell peppers and zucchini. Allow the vegetables to cook for 5-7 minutes until tender but still retain a crisp edge.

  • 7

    Fold in the spinach and let it wilt into the curry, stirring briefly.

  • 8

    Taste and adjust the seasoning if needed. Serve hot and enjoy this creamy and flavorful Thai green curry.