Creamy Coconut Chicken with Roasted Sweet Potatoes and Crispy Green Beans

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 and Crispy Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Crispy Green Beans

Savor the tropical twist of tender chicken bathed in a light, creamy coconut sauce paired with perfectly roasted sweet potatoes and crisped green beans. This dish is a harmony of flavors and textures, blending the subtle sweetness of coconut and sweet potatoes with the savory depth of seasoned chicken and the fresh crunch of green beans—ideal for a balanced, nutrient-rich meal.

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NUTRITION

363kcal
Protein
37.7g
Fat
11.5g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Light Coconut Milk

1/2 medium Sweet Potato

1 cup Green Beans

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Ginger

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato, toss with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Trim green beans and toss lightly in a bit of olive oil, salt, and pepper on a separate baking sheet.

  • 4

    Roast the sweet potatoes for about 20-25 minutes and green beans for about 15 minutes, or until tender and slightly crispy.

  • 5

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

  • 6

    In a skillet over medium heat, add the chicken breast and sear each side for about 3-4 minutes until golden.

  • 7

    Add minced garlic and grated ginger to the skillet, stirring briefly until fragrant.

  • 8

    Pour in the light coconut milk and let the chicken simmer for another 5-7 minutes until cooked through and the sauce slightly thickens.

  • 9

    Plate the chicken along with a serving of roasted sweet potatoes and crispy green beans, and drizzle any remaining sauce over the top.

Creamy Coconut Chicken with Roasted Sweet Potatoes and Crispy Green Beans

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 and Crispy Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Crispy Green Beans

Savor the tropical twist of tender chicken bathed in a light, creamy coconut sauce paired with perfectly roasted sweet potatoes and crisped green beans. This dish is a harmony of flavors and textures, blending the subtle sweetness of coconut and sweet potatoes with the savory depth of seasoned chicken and the fresh crunch of green beans—ideal for a balanced, nutrient-rich meal.

NUTRITION

363kcal
Protein
37.7g
Fat
11.5g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Light Coconut Milk

1/2 medium Sweet Potato

1 cup Green Beans

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Ginger

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato, toss with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Trim green beans and toss lightly in a bit of olive oil, salt, and pepper on a separate baking sheet.

  • 4

    Roast the sweet potatoes for about 20-25 minutes and green beans for about 15 minutes, or until tender and slightly crispy.

  • 5

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

  • 6

    In a skillet over medium heat, add the chicken breast and sear each side for about 3-4 minutes until golden.

  • 7

    Add minced garlic and grated ginger to the skillet, stirring briefly until fragrant.

  • 8

    Pour in the light coconut milk and let the chicken simmer for another 5-7 minutes until cooked through and the sauce slightly thickens.

  • 9

    Plate the chicken along with a serving of roasted sweet potatoes and crispy green beans, and drizzle any remaining sauce over the top.