Creamy Coconut Curry Chicken with Roasted Sweet Potatoes and Spinach

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

Creamy Coconut Curry Chicken with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chicken with Roasted Sweet Potatoes and Spinach

Savor tender, spiced chicken simmered in a silky light coconut curry sauce paired with sweet roasted sweet potatoes and fresh spinach. This dish marries vibrant aroma and a delightful creaminess with a warming curry kick, perfect for an energizing dinner.

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NUTRITION

463kcal
Protein
44.1g
Fat
16.3g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Light Coconut Milk

1 medium Sweet Potato

1 cup Spinach

1 tsp Olive Oil

1 tsp Curry Powder

1 clove Garlic, minced

1/2 tsp Fresh Ginger, grated

1/4 medium Onion, diced

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced sweet potato with a drizzle of olive oil, salt, and pepper, and spread out on a baking sheet. Roast for about 20-25 minutes until tender.

  • 2

    Meanwhile, heat a small amount of olive oil in a pan over medium heat. Sauté the diced onion until softened, then add the minced garlic and grated ginger. Stir for about 1 minute until fragrant.

  • 3

    Sprinkle the curry powder into the pan and toast with the aromatics for another 30 seconds.

  • 4

    Cut the chicken breast into bite-sized pieces and add to the pan. Sauté until the chicken is lightly browned on all sides.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow the chicken to cook through for 8-10 minutes as the flavors meld.

  • 6

    Just before serving, fold in the fresh spinach into the curry, letting it wilt slightly from the warmth.

  • 7

    Plate by arranging a serving of the roasted sweet potatoes alongside a generous portion of the coconut curry chicken and spinach. Serve warm and enjoy!

Creamy Coconut Curry Chicken with Roasted Sweet Potatoes and Spinach

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

Creamy Coconut Curry Chicken with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chicken with Roasted Sweet Potatoes and Spinach

Savor tender, spiced chicken simmered in a silky light coconut curry sauce paired with sweet roasted sweet potatoes and fresh spinach. This dish marries vibrant aroma and a delightful creaminess with a warming curry kick, perfect for an energizing dinner.

NUTRITION

463kcal
Protein
44.1g
Fat
16.3g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Light Coconut Milk

1 medium Sweet Potato

1 cup Spinach

1 tsp Olive Oil

1 tsp Curry Powder

1 clove Garlic, minced

1/2 tsp Fresh Ginger, grated

1/4 medium Onion, diced

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced sweet potato with a drizzle of olive oil, salt, and pepper, and spread out on a baking sheet. Roast for about 20-25 minutes until tender.

  • 2

    Meanwhile, heat a small amount of olive oil in a pan over medium heat. Sauté the diced onion until softened, then add the minced garlic and grated ginger. Stir for about 1 minute until fragrant.

  • 3

    Sprinkle the curry powder into the pan and toast with the aromatics for another 30 seconds.

  • 4

    Cut the chicken breast into bite-sized pieces and add to the pan. Sauté until the chicken is lightly browned on all sides.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow the chicken to cook through for 8-10 minutes as the flavors meld.

  • 6

    Just before serving, fold in the fresh spinach into the curry, letting it wilt slightly from the warmth.

  • 7

    Plate by arranging a serving of the roasted sweet potatoes alongside a generous portion of the coconut curry chicken and spinach. Serve warm and enjoy!