Creamy Coconut Red Curry Chicken with Tender Vegetables

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

Creamy Coconut Red Curry Chicken with Tender Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Curry Chicken with Tender Vegetables

Savor a vibrant blend of lean chicken breast immersed in a creamy, aromatic coconut red curry sauce, studded with tender bell peppers, zucchini, and snap peas. This dish is a delightful fusion of spicy and sweet flavors, perfect for a healthy, satisfying dinner that nourishes without weighing you down.

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NUTRITION

317kcal
Protein
35.1g
Fat
12.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Lite Coconut Milk

1 tbsp Red Curry Paste

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Snap Peas

1/4 medium Onion, diced

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PREPARATION

  • 1

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

  • 2

    Dice the onion, slice the red bell pepper and zucchini, and trim the snap peas.

  • 3

    Heat a non-stick skillet over medium heat and add a small amount of cooking spray or a teaspoon of oil.

  • 4

    Sauté the diced onion in the skillet until soft and translucent.

  • 5

    Stir in the red curry paste and allow it to toast for about 1 minute, releasing its aromatic flavors.

  • 6

    Add the chicken pieces and cook them until they begin to brown on all sides.

  • 7

    Mix in the sliced vegetables and, after a minute, pour in the lite coconut milk.

  • 8

    Bring the mixture to a gentle simmer, allowing the flavors to meld and the chicken to cook through for about 5-7 minutes.

  • 9

    Taste and adjust seasoning if needed before serving hot.

Creamy Coconut Red Curry Chicken with Tender Vegetables

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

Creamy Coconut Red Curry Chicken with Tender Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Red Curry Chicken with Tender Vegetables

Savor a vibrant blend of lean chicken breast immersed in a creamy, aromatic coconut red curry sauce, studded with tender bell peppers, zucchini, and snap peas. This dish is a delightful fusion of spicy and sweet flavors, perfect for a healthy, satisfying dinner that nourishes without weighing you down.

NUTRITION

317kcal
Protein
35.1g
Fat
12.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Lite Coconut Milk

1 tbsp Red Curry Paste

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Snap Peas

1/4 medium Onion, diced

PREPARATION

  • 1

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

  • 2

    Dice the onion, slice the red bell pepper and zucchini, and trim the snap peas.

  • 3

    Heat a non-stick skillet over medium heat and add a small amount of cooking spray or a teaspoon of oil.

  • 4

    Sauté the diced onion in the skillet until soft and translucent.

  • 5

    Stir in the red curry paste and allow it to toast for about 1 minute, releasing its aromatic flavors.

  • 6

    Add the chicken pieces and cook them until they begin to brown on all sides.

  • 7

    Mix in the sliced vegetables and, after a minute, pour in the lite coconut milk.

  • 8

    Bring the mixture to a gentle simmer, allowing the flavors to meld and the chicken to cook through for about 5-7 minutes.

  • 9

    Taste and adjust seasoning if needed before serving hot.