Pan-Seared Chicken with Creamy Thai Coconut Sauce and Fresh Vegetables

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

Pan-Seared Chicken with Creamy Thai Coconut Sauce and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Thai Coconut Sauce and Fresh Vegetables

Savor the vibrant fusion of tender pan-seared chicken smothered in a delicate, creamy Thai coconut sauce. This dish features crisp red bell peppers and broccoli, enhanced with aromatic garlic, red curry paste, and a splash of lime juice, offering a burst of flavor that is refreshingly light yet satisfying.

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NUTRITION

356kcal
Protein
38.5g
Fat
16.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Light Coconut Milk

1/2 cup Red Bell Pepper

1/2 cup Broccoli

1 teaspoon Olive Oil

1 teaspoon Red Curry Paste

1 clove Garlic

1 tablespoon Fresh Lime Juice

2 tablespoons Fresh Basil

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat, and once hot add the chicken. Sear for about 3-4 minutes on each side until golden and cooked through, then remove and set aside.

  • 3

    In the same skillet, lower the heat to medium and add minced garlic and red curry paste. Sauté for about 1 minute until aromatic.

  • 4

    Pour in the light coconut milk and stir to combine with the curry paste, allowing it to simmer for 1-2 minutes.

  • 5

    Add the sliced red bell pepper and broccoli, cooking for about 3-4 minutes until the vegetables are tender but still crisp.

  • 6

    Return the chicken to the skillet, spooning the creamy sauce over it, and heat through for another 2 minutes.

  • 7

    Finish the dish with a drizzle of fresh lime juice and a sprinkle of chopped basil.

  • 8

    Plate the chicken and vegetables, and serve warm.

Pan-Seared Chicken with Creamy Thai Coconut Sauce and Fresh Vegetables

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

Pan-Seared Chicken with Creamy Thai Coconut Sauce and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Thai Coconut Sauce and Fresh Vegetables

Savor the vibrant fusion of tender pan-seared chicken smothered in a delicate, creamy Thai coconut sauce. This dish features crisp red bell peppers and broccoli, enhanced with aromatic garlic, red curry paste, and a splash of lime juice, offering a burst of flavor that is refreshingly light yet satisfying.

NUTRITION

356kcal
Protein
38.5g
Fat
16.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Light Coconut Milk

1/2 cup Red Bell Pepper

1/2 cup Broccoli

1 teaspoon Olive Oil

1 teaspoon Red Curry Paste

1 clove Garlic

1 tablespoon Fresh Lime Juice

2 tablespoons Fresh Basil

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat, and once hot add the chicken. Sear for about 3-4 minutes on each side until golden and cooked through, then remove and set aside.

  • 3

    In the same skillet, lower the heat to medium and add minced garlic and red curry paste. Sauté for about 1 minute until aromatic.

  • 4

    Pour in the light coconut milk and stir to combine with the curry paste, allowing it to simmer for 1-2 minutes.

  • 5

    Add the sliced red bell pepper and broccoli, cooking for about 3-4 minutes until the vegetables are tender but still crisp.

  • 6

    Return the chicken to the skillet, spooning the creamy sauce over it, and heat through for another 2 minutes.

  • 7

    Finish the dish with a drizzle of fresh lime juice and a sprinkle of chopped basil.

  • 8

    Plate the chicken and vegetables, and serve warm.