Creamy Coconut Chicken Curry with Fresh Vegetables

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

Creamy Coconut Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Fresh Vegetables

Enjoy a vibrant and comforting dish featuring tender chicken breast simmered in a fragrant, creamy light coconut milk curry sauce with crisp bell peppers, zucchini, and a handful of fresh spinach. This dish combines aromatic spices, minimal olive oil, and fresh vegetables for a balanced, hearty meal perfect for any time of day.

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NUTRITION

484kcal
Protein
44.5g
Fat
21.4g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Light Coconut Milk (120g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1 cup Spinach (30g)

1 tsp Olive Oil (4.5g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 tsp Curry Powder (2.3g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a skillet over medium heat.

  • 2

    Add chopped onion and minced garlic; sauté until translucent and fragrant.

  • 3

    Stir in the curry powder and let it bloom for about 30 seconds.

  • 4

    Add diced chicken breast and cook until lightly browned on all sides.

  • 5

    Pour in the light coconut milk and bring to a gentle simmer.

  • 6

    Add sliced red bell pepper and zucchini; cook for about 5-7 minutes until vegetables are tender.

  • 7

    Stir in fresh spinach and cook until wilted.

  • 8

    Season with salt and pepper to taste.

  • 9

    Simmer for an additional 2 minutes, allowing the flavors to meld together.

  • 10

    Serve warm and enjoy your creamy coconut chicken curry.

Creamy Coconut Chicken Curry with Fresh Vegetables

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

Creamy Coconut Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Fresh Vegetables

Enjoy a vibrant and comforting dish featuring tender chicken breast simmered in a fragrant, creamy light coconut milk curry sauce with crisp bell peppers, zucchini, and a handful of fresh spinach. This dish combines aromatic spices, minimal olive oil, and fresh vegetables for a balanced, hearty meal perfect for any time of day.

NUTRITION

484kcal
Protein
44.5g
Fat
21.4g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Light Coconut Milk (120g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1 cup Spinach (30g)

1 tsp Olive Oil (4.5g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 tsp Curry Powder (2.3g)

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a skillet over medium heat.

  • 2

    Add chopped onion and minced garlic; sauté until translucent and fragrant.

  • 3

    Stir in the curry powder and let it bloom for about 30 seconds.

  • 4

    Add diced chicken breast and cook until lightly browned on all sides.

  • 5

    Pour in the light coconut milk and bring to a gentle simmer.

  • 6

    Add sliced red bell pepper and zucchini; cook for about 5-7 minutes until vegetables are tender.

  • 7

    Stir in fresh spinach and cook until wilted.

  • 8

    Season with salt and pepper to taste.

  • 9

    Simmer for an additional 2 minutes, allowing the flavors to meld together.

  • 10

    Serve warm and enjoy your creamy coconut chicken curry.