Creamy Coconut Chicken with Roasted Vegetables

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

Creamy Coconut Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Vegetables

Savor a delightful dinner featuring tender chicken bathed in a light, creamy coconut sauce paired with vibrant roasted vegetables. This dish brings together the tropical hint of coconut with perfectly roasted broccoli and bell pepper, delivering a balanced and satisfying meal.

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NUTRITION

341kcal
Protein
39.5g
Fat
13.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Broccoli

1 medium Red Bell Pepper

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the broccoli into florets and slice the red bell pepper into strips.

  • 3

    In a bowl, toss the vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20 minutes until tender and slightly charred.

  • 5

    While the vegetables roast, season the chicken breast lightly with salt and pepper.

  • 6

    Heat a non-stick skillet over medium heat. Sear the chicken breast on both sides until golden brown, about 3-4 minutes per side.

  • 7

    Reduce the heat and add the light coconut milk to the skillet, allowing the flavors to meld and the sauce to thicken slightly, about 3-5 minutes.

  • 8

    Slice the chicken and serve it over the roasted vegetables, drizzling any remaining coconut sauce on top.

Creamy Coconut Chicken with Roasted Vegetables

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

Creamy Coconut Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Vegetables

Savor a delightful dinner featuring tender chicken bathed in a light, creamy coconut sauce paired with vibrant roasted vegetables. This dish brings together the tropical hint of coconut with perfectly roasted broccoli and bell pepper, delivering a balanced and satisfying meal.

NUTRITION

341kcal
Protein
39.5g
Fat
13.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Broccoli

1 medium Red Bell Pepper

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the broccoli into florets and slice the red bell pepper into strips.

  • 3

    In a bowl, toss the vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20 minutes until tender and slightly charred.

  • 5

    While the vegetables roast, season the chicken breast lightly with salt and pepper.

  • 6

    Heat a non-stick skillet over medium heat. Sear the chicken breast on both sides until golden brown, about 3-4 minutes per side.

  • 7

    Reduce the heat and add the light coconut milk to the skillet, allowing the flavors to meld and the sauce to thicken slightly, about 3-5 minutes.

  • 8

    Slice the chicken and serve it over the roasted vegetables, drizzling any remaining coconut sauce on top.