Creamy Coconut Curry Chicken with Tender Roasted Cauliflower

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

Creamy Coconut Curry Chicken with Tender Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chicken with Tender Roasted Cauliflower

Savor the warm, aromatic flavors of tender chicken simmered in a light, creamy coconut curry sauce paired with perfectly roasted cauliflower. This dish melds the rich depth of curry spices with the tropical hint of coconut, making for a comforting, balanced meal that’s both nutritious and satisfying.

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NUTRITION

468kcal
Protein
38.3g
Fat
28.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

3/4 cup Light Coconut Milk (~180g)

1.5 cups Cauliflower (~160g)

1 tbsp Olive Oil (~13.5g)

1/4 medium Onion (~25g)

1 clove Garlic (~3g)

1/2 tsp Fresh Ginger (~1g)

1 tsp Curry Powder (~2.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the cauliflower into florets and toss with half a tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, heat the remaining olive oil in a skillet over medium heat. Sauté the chopped onion, minced garlic, and grated fresh ginger until fragrant and softened, about 3-4 minutes.

  • 4

    Add the curry powder to the skillet, stirring for about 30 seconds to release the spices' aromas.

  • 5

    Cut the chicken breast into bite-sized pieces. Add the chicken to the skillet and cook until it’s lightly browned on all sides, about 5-7 minutes.

  • 6

    Pour in the light coconut milk, stirring to combine well. Allow the mixture to simmer for another 5-7 minutes, ensuring the chicken is cooked through and enveloped in the creamy curry sauce.

  • 7

    Once the cauliflower is done roasting, gently fold it into the skillet or serve on the side.

  • 8

    Season with additional salt and pepper if needed and serve hot.

Creamy Coconut Curry Chicken with Tender Roasted Cauliflower

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

Creamy Coconut Curry Chicken with Tender Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chicken with Tender Roasted Cauliflower

Savor the warm, aromatic flavors of tender chicken simmered in a light, creamy coconut curry sauce paired with perfectly roasted cauliflower. This dish melds the rich depth of curry spices with the tropical hint of coconut, making for a comforting, balanced meal that’s both nutritious and satisfying.

NUTRITION

468kcal
Protein
38.3g
Fat
28.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

3/4 cup Light Coconut Milk (~180g)

1.5 cups Cauliflower (~160g)

1 tbsp Olive Oil (~13.5g)

1/4 medium Onion (~25g)

1 clove Garlic (~3g)

1/2 tsp Fresh Ginger (~1g)

1 tsp Curry Powder (~2.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the cauliflower into florets and toss with half a tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, heat the remaining olive oil in a skillet over medium heat. Sauté the chopped onion, minced garlic, and grated fresh ginger until fragrant and softened, about 3-4 minutes.

  • 4

    Add the curry powder to the skillet, stirring for about 30 seconds to release the spices' aromas.

  • 5

    Cut the chicken breast into bite-sized pieces. Add the chicken to the skillet and cook until it’s lightly browned on all sides, about 5-7 minutes.

  • 6

    Pour in the light coconut milk, stirring to combine well. Allow the mixture to simmer for another 5-7 minutes, ensuring the chicken is cooked through and enveloped in the creamy curry sauce.

  • 7

    Once the cauliflower is done roasting, gently fold it into the skillet or serve on the side.

  • 8

    Season with additional salt and pepper if needed and serve hot.