Creamy Coconut Chicken with Roasted Sweet Potatoes and Greens

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

Creamy Coconut Chicken with Roasted Sweet Potatoes and Greens

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Greens

Enjoy a vibrant and hearty dish where tender chicken meets luscious coconut sauce, paired with naturally sweet roasted potatoes and a bed of fresh, lightly seasoned greens. A balanced and flavorful meal that satisfies both your taste buds and nutritional goals.

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NUTRITION

480kcal
Protein
47.9g
Fat
15g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Sweet Potato

1 cup Kale

2 cloves Garlic

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato. Toss with 1 teaspoon olive oil, salt, and pepper, then spread out on a baking sheet. Roast in the oven for about 20-25 minutes until tender and edges are slightly crispy.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. In a skillet, heat 1 teaspoon olive oil over medium heat and lightly sear the chicken for 2-3 minutes on each side until golden.

  • 4

    Add minced garlic and continue to cook until the garlic is fragrant, then pour in the light coconut milk. Allow the coconut milk to reduce slightly while coating the chicken, about 4-5 minutes over medium-low heat.

  • 5

    In a separate bowl, toss kale with a pinch of salt and a drizzle of olive oil if desired, or simply serve raw as a fresh, crisp component.

  • 6

    Plate the seared chicken with the creamy coconut sauce, add a serving of roasted sweet potatoes, and finish with a generous portion of kale. Serve warm.

Creamy Coconut Chicken with Roasted Sweet Potatoes and Greens

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

Creamy Coconut Chicken with Roasted Sweet Potatoes and Greens

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Greens

Enjoy a vibrant and hearty dish where tender chicken meets luscious coconut sauce, paired with naturally sweet roasted potatoes and a bed of fresh, lightly seasoned greens. A balanced and flavorful meal that satisfies both your taste buds and nutritional goals.

NUTRITION

480kcal
Protein
47.9g
Fat
15g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Sweet Potato

1 cup Kale

2 cloves Garlic

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato. Toss with 1 teaspoon olive oil, salt, and pepper, then spread out on a baking sheet. Roast in the oven for about 20-25 minutes until tender and edges are slightly crispy.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. In a skillet, heat 1 teaspoon olive oil over medium heat and lightly sear the chicken for 2-3 minutes on each side until golden.

  • 4

    Add minced garlic and continue to cook until the garlic is fragrant, then pour in the light coconut milk. Allow the coconut milk to reduce slightly while coating the chicken, about 4-5 minutes over medium-low heat.

  • 5

    In a separate bowl, toss kale with a pinch of salt and a drizzle of olive oil if desired, or simply serve raw as a fresh, crisp component.

  • 6

    Plate the seared chicken with the creamy coconut sauce, add a serving of roasted sweet potatoes, and finish with a generous portion of kale. Serve warm.