Creamy Coconut 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 Coconut Green Curry Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Roasted Vegetables

Enjoy a vibrant and creamy green curry infused with light coconut milk and aromatic spices, paired with a medley of roasted vegetables. Tender chicken breast melds with the zesty curry sauce, creating a dish that’s both comforting and energizing—perfect for a wholesome dinner.

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NUTRITION

394kcal
Protein
36.8g
Fat
19g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1/3 cup Light Coconut Milk (80g)

1 tbsp Green Curry Paste (16g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1 cup Broccoli (91g)

2 tsp Olive Oil (9.2g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

1 tbsp Lime Juice (15g)

1 tbsp Fresh Basil (2g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the light coconut milk, green curry paste, minced garlic, and grated ginger until well combined.

  • 3

    Place the chicken breast on a lightly greased baking tray. Brush half of the curry sauce over the chicken.

  • 4

    Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them in olive oil and add a pinch of salt if desired.

  • 5

    Arrange the vegetables around the chicken on the tray. Drizzle the remaining curry sauce over the vegetables.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from oven and drizzle with fresh lime juice. Garnish with torn fresh basil leaves before serving.

Creamy Coconut 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 Coconut Green Curry Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Roasted Vegetables

Enjoy a vibrant and creamy green curry infused with light coconut milk and aromatic spices, paired with a medley of roasted vegetables. Tender chicken breast melds with the zesty curry sauce, creating a dish that’s both comforting and energizing—perfect for a wholesome dinner.

NUTRITION

394kcal
Protein
36.8g
Fat
19g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1/3 cup Light Coconut Milk (80g)

1 tbsp Green Curry Paste (16g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1 cup Broccoli (91g)

2 tsp Olive Oil (9.2g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

1 tbsp Lime Juice (15g)

1 tbsp Fresh Basil (2g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the light coconut milk, green curry paste, minced garlic, and grated ginger until well combined.

  • 3

    Place the chicken breast on a lightly greased baking tray. Brush half of the curry sauce over the chicken.

  • 4

    Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them in olive oil and add a pinch of salt if desired.

  • 5

    Arrange the vegetables around the chicken on the tray. Drizzle the remaining curry sauce over the vegetables.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from oven and drizzle with fresh lime juice. Garnish with torn fresh basil leaves before serving.