Creamy Coconut Chicken with Roasted Sweet Potatoes

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

Creamy Coconut Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes

Savor this vibrant dish featuring tender, seared chicken breast enveloped in a light, creamy coconut sauce paired with perfectly roasted sweet potatoes. The aromatic blend of garlic, paprika, and a hint of olive oil creates a comforting, well-balanced meal that hits your protein targets while keeping calories in check.

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NUTRITION

414kcal
Protein
34.8g
Fat
15g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

1/3 cup Light Coconut Milk

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1-inch cubes. Toss with olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 25-30 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, season the chicken breast with garlic powder, smoked paprika, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the seasoned chicken breast and sear for 3-4 minutes on each side until a golden crust forms.

  • 6

    Reduce the heat to medium-low and pour in the light coconut milk, allowing the chicken to simmer in the creamy sauce for an additional 5 minutes or until the chicken is cooked through.

  • 7

    Plate the chicken, spoon the creamy coconut sauce over it, and serve with the roasted sweet potatoes on the side.

Creamy Coconut Chicken with Roasted Sweet Potatoes

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

Creamy Coconut Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes

Savor this vibrant dish featuring tender, seared chicken breast enveloped in a light, creamy coconut sauce paired with perfectly roasted sweet potatoes. The aromatic blend of garlic, paprika, and a hint of olive oil creates a comforting, well-balanced meal that hits your protein targets while keeping calories in check.

NUTRITION

414kcal
Protein
34.8g
Fat
15g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

1/3 cup Light Coconut Milk

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1-inch cubes. Toss with olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 25-30 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, season the chicken breast with garlic powder, smoked paprika, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the seasoned chicken breast and sear for 3-4 minutes on each side until a golden crust forms.

  • 6

    Reduce the heat to medium-low and pour in the light coconut milk, allowing the chicken to simmer in the creamy sauce for an additional 5 minutes or until the chicken is cooked through.

  • 7

    Plate the chicken, spoon the creamy coconut sauce over it, and serve with the roasted sweet potatoes on the side.