Name: Creamy Coconut Chicken and Fresh Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Chicken Breast; 1/4 cup Light Coconut Milk (60g); 1 medium Red Bell Pepper; 1/2 medium Zucchini; 1 cup Spinach; 1 small Onion; 2 cloves Garlic; 1 tsp Ginger; 1 tsp Curry Powder; 1 tbsp Fresh Lime Juice; 1 tsp Olive Oil; Salt and Pepper to taste

Creamy Coconut Chicken and Fresh Vegetable Curry

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 and Fresh Vegetable Curry

Savor a velvety coconut-infused chicken curry bursting with the freshness of bell pepper, zucchini, and spinach. This dish balances tender chicken with aromatic spices for a light yet satisfying meal perfect for any time of day.

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NUTRITION

Protein

36.7g

Fat

15.3g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1/4 cup Light Coconut Milk (60g)

1 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1 small Onion

2 cloves Garlic

1 tsp Ginger

1 tsp Curry Powder

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

1
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
2
Heat olive oil in a large skillet over medium heat. Sauté chopped onion, minced garlic, and grated ginger until fragrant, about 2-3 minutes.
3
Add the chicken pieces and cook until lightly browned on all sides.
4
Stir in chopped red bell pepper and sliced zucchini, cooking for an additional 3-4 minutes until they begin to soften.
5
Sprinkle in the curry powder and mix well to evenly coat the chicken and vegetables.
6
Pour in the light coconut milk, and allow the mixture to simmer for 5 minutes until the chicken is cooked through.
7
Fold in fresh spinach and cook just until wilted.
8
Finish with a squeeze of fresh lime juice, adjust salt and pepper if needed, and serve warm.