Creamy Chicken Green Curry with Fresh Vegetables

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

Creamy Chicken Green Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Green Curry with Fresh Vegetables

Enjoy a vibrant fusion of tender chicken breast simmered in a creamy light coconut milk green curry sauce, tossed with crisp red bell peppers, carrots, broccoli, and spinach. This dish bursts with aromatic green curry paste and a hint of olive oil, creating a delightful balance of flavors and textures perfect for a nourishing meal.

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NUTRITION

385kcal
Protein
40.7g
Fat
14.3g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Light Coconut Milk

1/2 medium Red Bell Pepper

1 small Carrot

1 cup Broccoli Florets

1 cup Spinach

1 tbsp Green Curry Paste

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet or saucepan over medium heat.

  • 3

    Add the chicken and sear until lightly browned, about 2-3 minutes per side.

  • 4

    Stir in the green curry paste and cook for an additional minute until fragrant.

  • 5

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

  • 6

    Add the chopped red bell pepper, sliced carrot, broccoli florets, and spinach. Stir to combine.

  • 7

    Let simmer for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender yet crisp.

  • 8

    Taste and adjust seasoning as needed before serving.

Creamy Chicken Green Curry with Fresh Vegetables

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

Creamy Chicken Green Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Green Curry with Fresh Vegetables

Enjoy a vibrant fusion of tender chicken breast simmered in a creamy light coconut milk green curry sauce, tossed with crisp red bell peppers, carrots, broccoli, and spinach. This dish bursts with aromatic green curry paste and a hint of olive oil, creating a delightful balance of flavors and textures perfect for a nourishing meal.

NUTRITION

385kcal
Protein
40.7g
Fat
14.3g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Light Coconut Milk

1/2 medium Red Bell Pepper

1 small Carrot

1 cup Broccoli Florets

1 cup Spinach

1 tbsp Green Curry Paste

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet or saucepan over medium heat.

  • 3

    Add the chicken and sear until lightly browned, about 2-3 minutes per side.

  • 4

    Stir in the green curry paste and cook for an additional minute until fragrant.

  • 5

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

  • 6

    Add the chopped red bell pepper, sliced carrot, broccoli florets, and spinach. Stir to combine.

  • 7

    Let simmer for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender yet crisp.

  • 8

    Taste and adjust seasoning as needed before serving.