Creamy Coconut Chicken with Fresh Bell Peppers and Spinach

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

Creamy Coconut Chicken with Fresh Bell Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Fresh Bell Peppers and Spinach

Savor a vibrant and creamy meal featuring tender chicken breast simmered in a light coconut sauce, accented by the crunch of fresh bell peppers and the vitality of baby spinach. This dish brings together tropical coconut richness with crisp garden-fresh vegetables for a deliciously balanced experience.

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NUTRITION

331kcal
Protein
33.6g
Fat
17.1g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Red Bell Pepper

1 cup Fresh Spinach

2 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper.

  • 2

    Heat 2 teaspoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.

  • 3

    Add the chicken breast to the skillet and cook until browned on both sides, about 4-5 minutes per side.

  • 4

    Slice the red bell pepper into strips and add to the skillet, cooking until slightly softened.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld together.

  • 6

    Add the fresh spinach and let it wilt into the sauce.

  • 7

    Taste and adjust seasoning with salt and pepper as needed, then serve hot.

Creamy Coconut Chicken with Fresh Bell Peppers and Spinach

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

Creamy Coconut Chicken with Fresh Bell Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Fresh Bell Peppers and Spinach

Savor a vibrant and creamy meal featuring tender chicken breast simmered in a light coconut sauce, accented by the crunch of fresh bell peppers and the vitality of baby spinach. This dish brings together tropical coconut richness with crisp garden-fresh vegetables for a deliciously balanced experience.

NUTRITION

331kcal
Protein
33.6g
Fat
17.1g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Red Bell Pepper

1 cup Fresh Spinach

2 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper.

  • 2

    Heat 2 teaspoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.

  • 3

    Add the chicken breast to the skillet and cook until browned on both sides, about 4-5 minutes per side.

  • 4

    Slice the red bell pepper into strips and add to the skillet, cooking until slightly softened.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld together.

  • 6

    Add the fresh spinach and let it wilt into the sauce.

  • 7

    Taste and adjust seasoning with salt and pepper as needed, then serve hot.