Creamy Coconut Chicken with Roasted Vegetables

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

Creamy Coconut Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Vegetables

Enjoy a vibrant and exotic twist on a classic roast dinner with succulent chicken bathed in a light, creamy coconut sauce paired with perfectly roasted vegetables. This dish offers a balanced mix of tender protein and fresh, crisp veggies seasoned with aromatic spices for a satisfying meal.

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NUTRITION

349kcal
Protein
38.2g
Fat
13g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Light Coconut Milk

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 small Carrot

1 tsp Coconut Oil

Spices (Salt, Pepper, Turmeric) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Place them in a bowl, drizzle with coconut oil, and season lightly with salt, pepper, and a pinch of turmeric.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of turmeric. In a skillet over medium heat, cook the chicken until golden and fully cooked, about 5-6 minutes per side.

  • 5

    In the last few minutes of cooking the chicken, pour in the light coconut milk into the skillet, stirring to create a creamy sauce that lightly coats the chicken.

  • 6

    Slice the chicken, plate it alongside the roasted vegetables, and drizzle with any remaining coconut sauce from the skillet.

  • 7

    Serve immediately and enjoy your creamy, flavor-packed meal.

Creamy Coconut Chicken with Roasted Vegetables

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

Creamy Coconut Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Vegetables

Enjoy a vibrant and exotic twist on a classic roast dinner with succulent chicken bathed in a light, creamy coconut sauce paired with perfectly roasted vegetables. This dish offers a balanced mix of tender protein and fresh, crisp veggies seasoned with aromatic spices for a satisfying meal.

NUTRITION

349kcal
Protein
38.2g
Fat
13g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Light Coconut Milk

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 small Carrot

1 tsp Coconut Oil

Spices (Salt, Pepper, Turmeric) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Place them in a bowl, drizzle with coconut oil, and season lightly with salt, pepper, and a pinch of turmeric.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of turmeric. In a skillet over medium heat, cook the chicken until golden and fully cooked, about 5-6 minutes per side.

  • 5

    In the last few minutes of cooking the chicken, pour in the light coconut milk into the skillet, stirring to create a creamy sauce that lightly coats the chicken.

  • 6

    Slice the chicken, plate it alongside the roasted vegetables, and drizzle with any remaining coconut sauce from the skillet.

  • 7

    Serve immediately and enjoy your creamy, flavor-packed meal.