Creamy Green Coconut Chicken and Vegetable Curry

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

Creamy Green Coconut Chicken and Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Green Coconut Chicken and Vegetable Curry

Savor a vibrant, creamy curry that layers tender chicken breast with a medley of green vegetables in a fragrant coconut milk sauce. This dish bursts with aromatic ginger, garlic, and hints of spice, creating a comforting meal perfect for any time of day.

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NUTRITION

393kcal
Protein
50.2g
Fat
14.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

80ml Light Coconut Milk

1 small Zucchini (approx. 100g)

1/2 medium Bell Pepper (approx. 75g)

1 cup Spinach

1/4 medium Onion (approx. 25g)

1 clove Garlic

1 tsp grated Ginger

1 tsp Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a pan over medium heat and sauté the diced onion until softened.

  • 2

    Add minced garlic and grated ginger to the pan and cook for another minute until fragrant.

  • 3

    Dice the chicken breast into bite-sized pieces and add to the pan, stirring until slightly browned on all sides.

  • 4

    Stir in chopped zucchini and bell pepper, cooking for about 3-4 minutes to let the vegetables begin to soften.

  • 5

    Pour in the light coconut milk and add the spinach; gently mix until the spinach wilts into the curry.

  • 6

    Allow the curry to simmer for 5-7 minutes, ensuring that the chicken is thoroughly cooked and flavors meld together.

  • 7

    Taste and adjust seasoning if needed, then serve hot.

Creamy Green Coconut Chicken and Vegetable Curry

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

Creamy Green Coconut Chicken and Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Green Coconut Chicken and Vegetable Curry

Savor a vibrant, creamy curry that layers tender chicken breast with a medley of green vegetables in a fragrant coconut milk sauce. This dish bursts with aromatic ginger, garlic, and hints of spice, creating a comforting meal perfect for any time of day.

NUTRITION

393kcal
Protein
50.2g
Fat
14.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

80ml Light Coconut Milk

1 small Zucchini (approx. 100g)

1/2 medium Bell Pepper (approx. 75g)

1 cup Spinach

1/4 medium Onion (approx. 25g)

1 clove Garlic

1 tsp grated Ginger

1 tsp Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a pan over medium heat and sauté the diced onion until softened.

  • 2

    Add minced garlic and grated ginger to the pan and cook for another minute until fragrant.

  • 3

    Dice the chicken breast into bite-sized pieces and add to the pan, stirring until slightly browned on all sides.

  • 4

    Stir in chopped zucchini and bell pepper, cooking for about 3-4 minutes to let the vegetables begin to soften.

  • 5

    Pour in the light coconut milk and add the spinach; gently mix until the spinach wilts into the curry.

  • 6

    Allow the curry to simmer for 5-7 minutes, ensuring that the chicken is thoroughly cooked and flavors meld together.

  • 7

    Taste and adjust seasoning if needed, then serve hot.