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

Savor a vibrant bowl of creamy green curry featuring tender chicken, crisp bell peppers, zucchini, and fresh spinach. This dish blends the aromatic zest of green curry paste with silky coconut milk, balancing spicy warmth and refreshing acidity for an ultra-satisfying meal.

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NUTRITION

343kcal
Protein
39g
Fat
12.4g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Lite Coconut Milk

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1 cup Baby Spinach

1 tsp Olive Oil

1 tbsp Green Curry Paste

1 tbsp Lime Juice

1/4 medium Onion

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a medium saucepan over medium heat; add the chopped onion and sauté until translucent.

  • 3

    Stir in the green curry paste and continue to cook for about a minute to release the aromatic spices.

  • 4

    Add the chicken pieces to the pan, cooking until they are lightly browned on all sides.

  • 5

    Pour in the lite coconut milk and add the red bell pepper, zucchini, and spinach. Bring the mixture to a simmer.

  • 6

    Allow the curry to simmer for 8-10 minutes until the chicken is cooked through and the vegetables are tender but still crisp.

  • 7

    Finish by stirring in the lime juice for a refreshing brightness. Adjust seasoning as needed.

  • 8

    Serve hot and enjoy your creamy, nutrient-packed green curry.

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

Savor a vibrant bowl of creamy green curry featuring tender chicken, crisp bell peppers, zucchini, and fresh spinach. This dish blends the aromatic zest of green curry paste with silky coconut milk, balancing spicy warmth and refreshing acidity for an ultra-satisfying meal.

NUTRITION

343kcal
Protein
39g
Fat
12.4g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Lite Coconut Milk

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1 cup Baby Spinach

1 tsp Olive Oil

1 tbsp Green Curry Paste

1 tbsp Lime Juice

1/4 medium Onion

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a medium saucepan over medium heat; add the chopped onion and sauté until translucent.

  • 3

    Stir in the green curry paste and continue to cook for about a minute to release the aromatic spices.

  • 4

    Add the chicken pieces to the pan, cooking until they are lightly browned on all sides.

  • 5

    Pour in the lite coconut milk and add the red bell pepper, zucchini, and spinach. Bring the mixture to a simmer.

  • 6

    Allow the curry to simmer for 8-10 minutes until the chicken is cooked through and the vegetables are tender but still crisp.

  • 7

    Finish by stirring in the lime juice for a refreshing brightness. Adjust seasoning as needed.

  • 8

    Serve hot and enjoy your creamy, nutrient-packed green curry.