Creamy Coconut Green Curry Chicken with Crisp 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 Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Crisp Vegetables

A vibrant and aromatic green curry featuring tender chicken bathed in a creamy coconut sauce, balanced with crisp red bell pepper, snap peas, and broccoli. Infused with a touch of green curry paste and fragrant aromatics, this dish is both nourishing and flavorful – perfect for a satisfying dinner that fits your fitness goals.

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NUTRITION

321kcal
Protein
36.5g
Fat
13.6g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup diced Red Bell Pepper

1/2 cup Snap Peas

1/2 cup Broccoli

1 tsp Coconut Oil

1 clove Garlic

1 tsp Ginger

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PREPARATION

  • 1

    Heat the coconut oil in a skillet over medium heat.

  • 2

    Add minced garlic and ginger, sautéing for about 1 minute until fragrant.

  • 3

    Stir in the green curry paste and cook for an additional 30 seconds to release its aromas.

  • 4

    Add the chicken breast (cut into bite-sized pieces) to the skillet. Sauté until lightly browned on all sides, about 4-5 minutes.

  • 5

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 6

    Add the diced red bell pepper, snap peas, and broccoli. Cook for another 4-5 minutes until the vegetables are crisp-tender and the chicken is cooked through.

  • 7

    Adjust seasoning as needed, and serve warm.

Creamy Coconut Green Curry Chicken with Crisp 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 Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Crisp Vegetables

A vibrant and aromatic green curry featuring tender chicken bathed in a creamy coconut sauce, balanced with crisp red bell pepper, snap peas, and broccoli. Infused with a touch of green curry paste and fragrant aromatics, this dish is both nourishing and flavorful – perfect for a satisfying dinner that fits your fitness goals.

NUTRITION

321kcal
Protein
36.5g
Fat
13.6g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 cup diced Red Bell Pepper

1/2 cup Snap Peas

1/2 cup Broccoli

1 tsp Coconut Oil

1 clove Garlic

1 tsp Ginger

PREPARATION

  • 1

    Heat the coconut oil in a skillet over medium heat.

  • 2

    Add minced garlic and ginger, sautéing for about 1 minute until fragrant.

  • 3

    Stir in the green curry paste and cook for an additional 30 seconds to release its aromas.

  • 4

    Add the chicken breast (cut into bite-sized pieces) to the skillet. Sauté until lightly browned on all sides, about 4-5 minutes.

  • 5

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 6

    Add the diced red bell pepper, snap peas, and broccoli. Cook for another 4-5 minutes until the vegetables are crisp-tender and the chicken is cooked through.

  • 7

    Adjust seasoning as needed, and serve warm.