YOUR SOLIN GENERATED RECIPE
Creamy Green Coconut Chicken with Fresh Vegetables
Savor the aromatic blend of tender chicken simmered in a light, creamy coconut sauce enhanced with fresh green vegetables and vibrant red bell peppers. This dish delivers a satisfying bite with each forkful, featuring a luxurious coconut broth balanced by the natural sweetness of fresh produce and a hint of garlic and herbs.
INGREDIENTS
6 oz Chicken Breast, Raw
1/4 cup Light Coconut Milk, Unsweetened
1/2 medium Red Bell Pepper, Chopped
1/2 medium Zucchini, Chopped
1 cup Fresh Spinach
1/4 cup Red Onion, Chopped
1 clove Garlic, Minced
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Cilantro, Chopped (for garnish)
PREPARATION
Slice the chicken breast into bite-sized pieces.
Heat olive oil in a skillet over medium heat. Add chopped red onion and minced garlic, sauté until fragrant and slightly softened.
Add the chicken pieces and cook until lightly browned on all sides.
Pour in the light coconut milk and add the chopped red bell pepper and zucchini. Stir to combine.
Allow the mixture to simmer for 5-7 minutes until the chicken is cooked through and vegetables are tender.
Stir in the fresh spinach and let it wilt into the sauce.
Adjust seasoning with salt and pepper if desired.
Garnish with chopped fresh cilantro before serving.