Creamy 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 Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Curry Chicken with Fresh Vegetables

Enjoy a vibrant, creamy green curry chicken dish loaded with fresh vegetables and aromatic spices, served atop a warm bed of quinoa. This recipe balances lean protein and colorful produce with a hint of tropical creaminess, perfect for a satisfying dinner.

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NUTRITION

360kcal
Protein
35g
Fat
7.6g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Snap Peas

1/4 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 cup cooked Quinoa

2 tablespoons Fresh Cilantro

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken pieces. Sauté until the chicken is lightly browned and nearly cooked through.

  • 3

    Add the chopped red bell pepper, zucchini slices, and snap peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables begin to soften yet remain crisp.

  • 4

    Mix in the green curry paste and stir well to evenly coat the chicken and vegetables.

  • 5

    Pour in the light coconut milk, stirring to combine all the flavors. Allow the mixture to simmer for another 3-4 minutes so that the chicken is fully cooked and the flavors meld together.

  • 6

    While the curry simmers, prepare quinoa according to package instructions if not pre-cooked.

  • 7

    Once cooked, serve the creamy green curry chicken and vegetables over a bed of quinoa. Garnish with fresh cilantro and enjoy.

Creamy 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 Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Curry Chicken with Fresh Vegetables

Enjoy a vibrant, creamy green curry chicken dish loaded with fresh vegetables and aromatic spices, served atop a warm bed of quinoa. This recipe balances lean protein and colorful produce with a hint of tropical creaminess, perfect for a satisfying dinner.

NUTRITION

360kcal
Protein
35g
Fat
7.6g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Snap Peas

1/4 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 cup cooked Quinoa

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken pieces. Sauté until the chicken is lightly browned and nearly cooked through.

  • 3

    Add the chopped red bell pepper, zucchini slices, and snap peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables begin to soften yet remain crisp.

  • 4

    Mix in the green curry paste and stir well to evenly coat the chicken and vegetables.

  • 5

    Pour in the light coconut milk, stirring to combine all the flavors. Allow the mixture to simmer for another 3-4 minutes so that the chicken is fully cooked and the flavors meld together.

  • 6

    While the curry simmers, prepare quinoa according to package instructions if not pre-cooked.

  • 7

    Once cooked, serve the creamy green curry chicken and vegetables over a bed of quinoa. Garnish with fresh cilantro and enjoy.