Creamy Coconut Chicken Curry with Roasted Vegetables

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

Creamy Coconut Chicken Curry with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Roasted Vegetables

A vibrant, warming dish featuring tender chicken simmered in a fragrant coconut curry sauce, paired with a medley of roasted bell pepper, zucchini, and onion. This dish is both comforting and balanced, perfect for a hearty dinner that aligns with your nutritional goals.

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NUTRITION

352kcal
Protein
38g
Fat
13.4g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Light Coconut Milk

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

1 clove Garlic

1 tsp Coconut Oil

1 tsp Curry Powder

1/2 tsp Ground Ginger

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Cut the red bell pepper, zucchini, and onion into bite-size pieces. Toss them with a drizzle of coconut oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

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

  • 4

    While the vegetables roast, cut the chicken breast into cubes and season with salt, pepper, curry powder, and ground ginger.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining coconut oil. Sauté the minced garlic for 30 seconds until fragrant.

  • 6

    Add the seasoned chicken to the skillet and cook for 5-7 minutes, stirring occasionally until the chicken is lightly browned and cooked through.

  • 7

    Pour in the light coconut milk and stir to coat the chicken evenly. Allow the mixture to simmer for another 3-4 minutes so the flavors meld.

  • 8

    Once the vegetables are roasted, mix them into the skillet with the chicken curry. Give everything a gentle toss to combine.

  • 9

    Serve hot, garnished with a sprinkle of fresh herbs if desired.

Creamy Coconut Chicken Curry with Roasted Vegetables

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

Creamy Coconut Chicken Curry with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Roasted Vegetables

A vibrant, warming dish featuring tender chicken simmered in a fragrant coconut curry sauce, paired with a medley of roasted bell pepper, zucchini, and onion. This dish is both comforting and balanced, perfect for a hearty dinner that aligns with your nutritional goals.

NUTRITION

352kcal
Protein
38g
Fat
13.4g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Light Coconut Milk

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

1 clove Garlic

1 tsp Coconut Oil

1 tsp Curry Powder

1/2 tsp Ground Ginger

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Cut the red bell pepper, zucchini, and onion into bite-size pieces. Toss them with a drizzle of coconut oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

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

  • 4

    While the vegetables roast, cut the chicken breast into cubes and season with salt, pepper, curry powder, and ground ginger.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining coconut oil. Sauté the minced garlic for 30 seconds until fragrant.

  • 6

    Add the seasoned chicken to the skillet and cook for 5-7 minutes, stirring occasionally until the chicken is lightly browned and cooked through.

  • 7

    Pour in the light coconut milk and stir to coat the chicken evenly. Allow the mixture to simmer for another 3-4 minutes so the flavors meld.

  • 8

    Once the vegetables are roasted, mix them into the skillet with the chicken curry. Give everything a gentle toss to combine.

  • 9

    Serve hot, garnished with a sprinkle of fresh herbs if desired.