Creamy Thai Coconut Chicken with Roasted Vegetables

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

Creamy Thai Coconut Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Chicken with Roasted Vegetables

Savor the vibrant and creamy flavors of Thailand with tender chicken infused in a light coconut curry sauce, accompanied by a medley of roasted vegetables. This dish balances aromatic spices with a silky coconut base, creating a satisfying meal that’s both nourishing and delicious.

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NUTRITION

382kcal
Protein
38.9g
Fat
15.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Light Coconut Milk

1 tablespoon Thai Red Curry Paste

1 cup Mixed Roasted Vegetables

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Fresh Ginger

1 tablespoon Lime Juice

1 tablespoon Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your mixed vegetables with a teaspoon of olive oil, and season lightly with salt and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables are roasting, season the chicken breast lightly with salt and pepper. In a skillet over medium heat, add the chicken and cook for about 5-6 minutes per side, until fully cooked and lightly golden.

  • 3

    In a small bowl, whisk together the light coconut milk, Thai red curry paste, minced garlic, grated fresh ginger, and lime juice until well combined.

  • 4

    Pour the coconut curry sauce over the cooked chicken in the skillet. Allow the sauce to simmer gently for 3-4 minutes, letting the flavors meld together.

  • 5

    Plate the chicken with a serving of the roasted vegetables. Spoon any remaining sauce over the top and garnish with fresh cilantro.

  • 6

    Serve immediately and enjoy the balance of creamy, zesty, and savory flavors.

Creamy Thai Coconut Chicken with Roasted Vegetables

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

Creamy Thai Coconut Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Chicken with Roasted Vegetables

Savor the vibrant and creamy flavors of Thailand with tender chicken infused in a light coconut curry sauce, accompanied by a medley of roasted vegetables. This dish balances aromatic spices with a silky coconut base, creating a satisfying meal that’s both nourishing and delicious.

NUTRITION

382kcal
Protein
38.9g
Fat
15.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Light Coconut Milk

1 tablespoon Thai Red Curry Paste

1 cup Mixed Roasted Vegetables

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Fresh Ginger

1 tablespoon Lime Juice

1 tablespoon Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your mixed vegetables with a teaspoon of olive oil, and season lightly with salt and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables are roasting, season the chicken breast lightly with salt and pepper. In a skillet over medium heat, add the chicken and cook for about 5-6 minutes per side, until fully cooked and lightly golden.

  • 3

    In a small bowl, whisk together the light coconut milk, Thai red curry paste, minced garlic, grated fresh ginger, and lime juice until well combined.

  • 4

    Pour the coconut curry sauce over the cooked chicken in the skillet. Allow the sauce to simmer gently for 3-4 minutes, letting the flavors meld together.

  • 5

    Plate the chicken with a serving of the roasted vegetables. Spoon any remaining sauce over the top and garnish with fresh cilantro.

  • 6

    Serve immediately and enjoy the balance of creamy, zesty, and savory flavors.