YOUR SOLIN GENERATED RECIPE
Chicken with Creamy Tikka Masala Sauce and Roasted Vegetables
A vibrant dish featuring tender chicken infused in a flavorful tikka masala sauce, accompanied by perfectly roasted vegetables. The creamy tomato-based sauce, lightly enriched with coconut milk, pairs beautifully with the natural sweetness of bell peppers, zucchini, and red onions, creating a wholesome meal that's both delicious and nutritionally balanced.
INGREDIENTS
5 ounces Chicken Breast (141g)
1/2 cup Tomato Puree (125g)
2 tablespoons Light Coconut Milk (30g)
1 cup Red Bell Pepper (150g)
1 cup Zucchini (180g)
1/2 cup Red Onion (80g)
1 teaspoon Olive Oil (4.5g)
1 teaspoon Tikka Masala Spices (2.3g)
1 clove Garlic
1 teaspoon Ginger
PREPARATION
Preheat your oven to 425°F.
Begin by preparing the vegetables: dice the red bell pepper, slice the zucchini, and cut the red onion into half-moons. Toss them in a bowl with olive oil, a pinch of salt, and a fraction of the tikka masala spices for an extra hint of flavor.
Place the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes, stirring halfway through until they are tender and slightly charred.
While the vegetables roast, season the chicken breast with salt, pepper, and the remaining tikka masala spices.
In a skillet over medium heat, lightly sear the chicken breast for about 2-3 minutes per side until lightly browned. Remove from the skillet and set aside.
In the same skillet, sauté the minced garlic and ginger for about 30 seconds until fragrant. Pour in the tomato puree and mix well.
Stir in the light coconut milk to create a creamy sauce, and let it simmer for 3-4 minutes. Adjust seasoning as needed.
Return the chicken breast to the skillet, coating it well with the tikka masala sauce, and simmer for an additional 5 minutes until the chicken is cooked through.
Plate the chicken with a generous spoonful of creamy sauce, and serve alongside the roasted vegetables.