Creamy Coconut Herb Chicken with Fresh Vegetables

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

Creamy Coconut Herb Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Herb Chicken with Fresh Vegetables

Savor the delight of tender herb-infused chicken simmered in a light, creamy coconut sauce with a medley of fresh, colorful vegetables. This dish offers an aromatic blend of garlic, mixed herbs, and vibrant veggies, making for a balanced, satisfying meal that's both nourishing and vibrant.

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NUTRITION

337kcal
Protein
37.2g
Fat
14.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1 cup Baby Spinach

1/4 cup sliced Red Onion

1 clove Garlic, minced

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

1 tablespoon Toasted Almonds (garnish)

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat. Add the chicken breast and cook for about 5-6 minutes on each side until golden and cooked through.

  • 3

    Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and sliced red onion. Sauté until fragrant and softened, about 2 minutes.

  • 4

    Add the sliced zucchini and red bell pepper to the skillet and cook for another 3-4 minutes until slightly tender.

  • 5

    Pour in the light coconut milk and add the mixed fresh herbs. Stir to combine and let the sauce simmer gently for 2 minutes.

  • 6

    Return the chicken to the skillet, nestling it into the sauce with vegetables. Allow everything to heat through for an additional minute.

  • 7

    At the last minute, stir in the baby spinach so that it just wilts in the warm sauce.

  • 8

    Plate the dish and garnish with toasted almonds. Enjoy your creamy, herb-infused chicken with fresh vegetables.

Creamy Coconut Herb Chicken with Fresh Vegetables

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

Creamy Coconut Herb Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Herb Chicken with Fresh Vegetables

Savor the delight of tender herb-infused chicken simmered in a light, creamy coconut sauce with a medley of fresh, colorful vegetables. This dish offers an aromatic blend of garlic, mixed herbs, and vibrant veggies, making for a balanced, satisfying meal that's both nourishing and vibrant.

NUTRITION

337kcal
Protein
37.2g
Fat
14.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1 cup Baby Spinach

1/4 cup sliced Red Onion

1 clove Garlic, minced

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

1 tablespoon Toasted Almonds (garnish)

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat. Add the chicken breast and cook for about 5-6 minutes on each side until golden and cooked through.

  • 3

    Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and sliced red onion. Sauté until fragrant and softened, about 2 minutes.

  • 4

    Add the sliced zucchini and red bell pepper to the skillet and cook for another 3-4 minutes until slightly tender.

  • 5

    Pour in the light coconut milk and add the mixed fresh herbs. Stir to combine and let the sauce simmer gently for 2 minutes.

  • 6

    Return the chicken to the skillet, nestling it into the sauce with vegetables. Allow everything to heat through for an additional minute.

  • 7

    At the last minute, stir in the baby spinach so that it just wilts in the warm sauce.

  • 8

    Plate the dish and garnish with toasted almonds. Enjoy your creamy, herb-infused chicken with fresh vegetables.