YOUR SOLIN GENERATED RECIPE
Chicken with Creamy Coconut Green Chili Sauce and Crisp Vegetables
Enjoy a vibrant dish of tender chicken breast smothered in a silky, lightly spiced coconut green chili sauce, paired with a medley of crisp, colorful vegetables. This dish balances rich creamy flavors with a refreshing crunch, making it a versatile option for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Light Coconut Milk
1 medium Green Chili Pepper
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/2 cup Broccoli (chopped)
1 tsp Extra Virgin Olive Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides with salt and pepper.
Heat the olive oil in a skillet over medium heat. Add the chicken breast and cook for about 5-6 minutes per side, or until fully cooked and lightly browned.
While the chicken cooks, mince the garlic and finely chop the green chili pepper. Dice the red bell pepper, zucchini, and chop the broccoli into bite-size pieces.
In a small saucepan, combine the light coconut milk, minced garlic, and chopped green chili. Bring to a gentle simmer over low heat, stirring occasionally. Allow the sauce to thicken slightly, about 3-4 minutes.
In another pan or after the chicken is done, lightly sauté the diced red bell pepper, zucchini, and broccoli for 2-3 minutes to keep them crisp while softening slightly. Season with a pinch of salt and pepper.
Plate the cooked chicken breast and spoon the creamy coconut green chili sauce over it. Arrange the sautéed vegetables alongside.
Serve hot and enjoy your balanced meal!