Coconut Spiced Chicken with Roasted Turmeric Cauliflower and Greens

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

Coconut Spiced Chicken with Roasted Turmeric Cauliflower and Greens

YOUR SOLIN GENERATED RECIPE

Coconut Spiced Chicken with Roasted Turmeric Cauliflower and Greens

Enjoy a vibrant dish combining tender, spiced chicken braised in a light coconut milk with the warm, earthy flavors of turmeric roasted cauliflower and fresh spinach greens. This dish delivers a delightful balance of tropical spice and savory notes perfect for an energizing dinner.

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NUTRITION

329kcal
Protein
35.8g
Fat
17.7g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Cauliflower Florets

1 cup Fresh Spinach

2 tsp Olive Oil

1/2 tsp Turmeric Powder

1/2 tsp Coconut Spice Blend

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the cauliflower florets with 1 teaspoon of olive oil, turmeric powder, salt, and pepper until evenly coated.

  • 3

    Spread the cauliflower on a baking sheet and roast in the oven for about 20 minutes, until tender and slightly crisp.

  • 4

    Season the chicken breast with salt, pepper, and the coconut spice blend.

  • 5

    Heat the remaining olive oil in a skillet over medium heat. Sear the chicken breast for 2-3 minutes per side until lightly golden.

  • 6

    Add the light coconut milk to the skillet and reduce the heat to a simmer. Allow the chicken to cook through for about 8-10 minutes, or until the internal temperature reaches 165°F.

  • 7

    During the final minutes of cooking, add the fresh spinach to the skillet and let it wilt in the coconut sauce.

  • 8

    Plate the coconut spiced chicken with a serving of roasted turmeric cauliflower, drizzling any extra sauce over the top. Serve warm.

Coconut Spiced Chicken with Roasted Turmeric Cauliflower and Greens

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

Coconut Spiced Chicken with Roasted Turmeric Cauliflower and Greens

YOUR SOLIN GENERATED RECIPE

Coconut Spiced Chicken with Roasted Turmeric Cauliflower and Greens

Enjoy a vibrant dish combining tender, spiced chicken braised in a light coconut milk with the warm, earthy flavors of turmeric roasted cauliflower and fresh spinach greens. This dish delivers a delightful balance of tropical spice and savory notes perfect for an energizing dinner.

NUTRITION

329kcal
Protein
35.8g
Fat
17.7g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Cauliflower Florets

1 cup Fresh Spinach

2 tsp Olive Oil

1/2 tsp Turmeric Powder

1/2 tsp Coconut Spice Blend

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the cauliflower florets with 1 teaspoon of olive oil, turmeric powder, salt, and pepper until evenly coated.

  • 3

    Spread the cauliflower on a baking sheet and roast in the oven for about 20 minutes, until tender and slightly crisp.

  • 4

    Season the chicken breast with salt, pepper, and the coconut spice blend.

  • 5

    Heat the remaining olive oil in a skillet over medium heat. Sear the chicken breast for 2-3 minutes per side until lightly golden.

  • 6

    Add the light coconut milk to the skillet and reduce the heat to a simmer. Allow the chicken to cook through for about 8-10 minutes, or until the internal temperature reaches 165°F.

  • 7

    During the final minutes of cooking, add the fresh spinach to the skillet and let it wilt in the coconut sauce.

  • 8

    Plate the coconut spiced chicken with a serving of roasted turmeric cauliflower, drizzling any extra sauce over the top. Serve warm.