Name: Creamy Coconut Spiced Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/4 cup Full-Fat Coconut Milk; 1 cup Zucchini; 1/2 medium Bell Pepper; 1/4 cup Red Onion; 1 tsp Olive Oil; 1 clove Garlic; 1 tsp Fresh Ginger; 1/2 tsp Cayenne Pepper; Salt and Black Pepper to taste

Creamy Coconut Spiced Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Spiced Chicken with Roasted Vegetables

Savor the warmth of spiced chicken bathed in a creamy coconut sauce, paired with perfectly roasted vegetables. This dish offers a delightful mix of tropical creaminess and roasted flavors, making it a satisfying and nourishing choice for any meal of the day.

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NUTRITION

Protein

34.6g

Fat

19.2g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Full-Fat Coconut Milk

1 cup Zucchini

1/2 medium Bell Pepper

1/4 cup Red Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Ginger

1/2 tsp Cayenne Pepper

Salt and Black Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F.
2
In a small bowl, mix coconut milk, minced garlic, grated ginger, cayenne pepper, salt, and black pepper to create a creamy spice sauce.
3
Place the chicken breast in a baking dish and pour half of the coconut spice sauce over it, ensuring it’s well coated.
4
Chop zucchini, bell pepper, and red onion into bite-sized pieces and toss them with olive oil, salt, and pepper.
5
Arrange the vegetables around the chicken in the baking dish.
6
Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
7
Optionally, drizzle the remaining sauce over the chicken and vegetables before serving.