Chicken Coconut Green Curry with Crisp Vegetables

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

Chicken Coconut Green Curry with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Coconut Green Curry with Crisp Vegetables

A vibrant green curry featuring tender chicken, light coconut milk, and a medley of crisp vegetables. This dish offers an enticing blend of aromatic curry paste with fresh bell peppers, zucchini, and green beans, delivering a balanced, satisfying meal with a tropical twist.

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NUTRITION

326kcal
Protein
34.6g
Fat
13.2g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Green Beans

1/4 medium Yellow Onion

1 tsp Coconut Oil

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PREPARATION

  • 1

    Heat a teaspoon of coconut oil in a medium saucepan over medium heat.

  • 2

    Add the quarter chopped yellow onion and sauté until softened and translucent.

  • 3

    Stir in one tablespoon of green curry paste and cook for another minute to release its aromas.

  • 4

    Add the chicken breast, cut into bite-sized pieces, and sauté until lightly browned on all sides.

  • 5

    Mix in the chopped red bell pepper, zucchini slices, and green beans, stirring to combine.

  • 6

    Pour in the light coconut milk, bring the mixture to a simmer, and cook for 5-7 minutes until the chicken is cooked through and the vegetables are crisp-tender.

  • 7

    Taste and adjust seasoning if needed, and serve hot.

Chicken Coconut Green Curry with Crisp Vegetables

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

Chicken Coconut Green Curry with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Coconut Green Curry with Crisp Vegetables

A vibrant green curry featuring tender chicken, light coconut milk, and a medley of crisp vegetables. This dish offers an enticing blend of aromatic curry paste with fresh bell peppers, zucchini, and green beans, delivering a balanced, satisfying meal with a tropical twist.

NUTRITION

326kcal
Protein
34.6g
Fat
13.2g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Green Beans

1/4 medium Yellow Onion

1 tsp Coconut Oil

PREPARATION

  • 1

    Heat a teaspoon of coconut oil in a medium saucepan over medium heat.

  • 2

    Add the quarter chopped yellow onion and sauté until softened and translucent.

  • 3

    Stir in one tablespoon of green curry paste and cook for another minute to release its aromas.

  • 4

    Add the chicken breast, cut into bite-sized pieces, and sauté until lightly browned on all sides.

  • 5

    Mix in the chopped red bell pepper, zucchini slices, and green beans, stirring to combine.

  • 6

    Pour in the light coconut milk, bring the mixture to a simmer, and cook for 5-7 minutes until the chicken is cooked through and the vegetables are crisp-tender.

  • 7

    Taste and adjust seasoning if needed, and serve hot.