Creamy Green Curry Chicken with Roasted Vegetables

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

Creamy Green Curry Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Curry Chicken with Roasted Vegetables

Savor the vibrant flavors of a creamy green curry infused with tender chicken and colorful roasted vegetables. This dish balances warming spices with a subtle coconut creaminess, making it a satisfying meal perfect for any time of day.

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NUTRITION

360kcal
Protein
47.4g
Fat
10.4g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1 medium Mixed Bell Pepper

1 medium Zucchini

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim any excess fat from the chicken breast and season lightly with salt and pepper.

  • 3

    In a small pan, warm the light coconut milk over medium heat and stir in the green curry paste until well blended. Allow the flavors to meld for 2 minutes.

  • 4

    Place the chicken breast in an oven-safe dish, pour the creamy green curry sauce over it, ensuring it is well coated.

  • 5

    Chop the bell pepper and zucchini into bite-sized chunks. Toss with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway, until they are tender and slightly caramelized.

  • 7

    Meanwhile, bake the chicken with the curry sauce for about 20 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 8

    Serve the creamy green curry chicken alongside the roasted vegetables for a balanced meal.

Creamy Green Curry Chicken with Roasted Vegetables

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

Creamy Green Curry Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Curry Chicken with Roasted Vegetables

Savor the vibrant flavors of a creamy green curry infused with tender chicken and colorful roasted vegetables. This dish balances warming spices with a subtle coconut creaminess, making it a satisfying meal perfect for any time of day.

NUTRITION

360kcal
Protein
47.4g
Fat
10.4g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1 medium Mixed Bell Pepper

1 medium Zucchini

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim any excess fat from the chicken breast and season lightly with salt and pepper.

  • 3

    In a small pan, warm the light coconut milk over medium heat and stir in the green curry paste until well blended. Allow the flavors to meld for 2 minutes.

  • 4

    Place the chicken breast in an oven-safe dish, pour the creamy green curry sauce over it, ensuring it is well coated.

  • 5

    Chop the bell pepper and zucchini into bite-sized chunks. Toss with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway, until they are tender and slightly caramelized.

  • 7

    Meanwhile, bake the chicken with the curry sauce for about 20 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 8

    Serve the creamy green curry chicken alongside the roasted vegetables for a balanced meal.