Creamy Coconut Green Curry Chicken with Fresh 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 Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Experience a vibrant and aromatic green curry featuring tender chicken and a medley of fresh vegetables bathed in a light, creamy coconut sauce. This dish is a delightful balance of exotic spices and crisp produce, perfect for a satisfying meal any time of day.

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NUTRITION

396kcal
Protein
37.1g
Fat
18.1g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Spinach

1 tbsp Green Curry Paste

1 tsp Olive Oil

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the green curry paste and sauté for about 1 minute to release its aromas.

  • 3

    Stir in the chicken pieces and cook until lightly browned on all sides, about 3-4 minutes.

  • 4

    Add the light coconut milk to the pan and bring to a gentle simmer.

  • 5

    Meanwhile, slice the red bell pepper and zucchini into strips, and roughly chop the spinach.

  • 6

    Mix in the bell pepper and zucchini into the curry. Allow the mixture to simmer for an additional 5-7 minutes until the vegetables are tender but still crisp.

  • 7

    Just before serving, stir in the spinach so it slightly wilts from the heat of the sauce.

  • 8

    Taste and adjust seasoning as needed, then serve warm.

Creamy Coconut Green Curry Chicken with Fresh 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 Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Experience a vibrant and aromatic green curry featuring tender chicken and a medley of fresh vegetables bathed in a light, creamy coconut sauce. This dish is a delightful balance of exotic spices and crisp produce, perfect for a satisfying meal any time of day.

NUTRITION

396kcal
Protein
37.1g
Fat
18.1g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Spinach

1 tbsp Green Curry Paste

1 tsp Olive Oil

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the green curry paste and sauté for about 1 minute to release its aromas.

  • 3

    Stir in the chicken pieces and cook until lightly browned on all sides, about 3-4 minutes.

  • 4

    Add the light coconut milk to the pan and bring to a gentle simmer.

  • 5

    Meanwhile, slice the red bell pepper and zucchini into strips, and roughly chop the spinach.

  • 6

    Mix in the bell pepper and zucchini into the curry. Allow the mixture to simmer for an additional 5-7 minutes until the vegetables are tender but still crisp.

  • 7

    Just before serving, stir in the spinach so it slightly wilts from the heat of the sauce.

  • 8

    Taste and adjust seasoning as needed, then serve warm.