Creamy Coconut Chicken with Roasted Green Beans

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

Creamy Coconut Chicken with Roasted Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Green Beans

Savor tender, lightly seared chicken bathed in a velvety coconut cream sauce paired with perfectly roasted green beans. This dish boasts a harmonious blend of tropical creaminess and fresh, crisp green bean flavor that makes it as visually appealing as it is delicious.

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NUTRITION

327kcal
Protein
37.7g
Fat
13.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Green Beans

1 tsp Olive Oil

1 clove Garlic

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the green beans.

  • 2

    Toss the green beans with olive oil, salt, and black pepper, then spread them on a baking sheet.

  • 3

    Roast the green beans in the oven for 12-15 minutes or until they are tender and slightly crispy on the edges.

  • 4

    While the beans are roasting, season the chicken breast with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil.

  • 6

    Sear the chicken breast for about 4-5 minutes per side until golden and cooked through.

  • 7

    Reduce the heat to medium-low and add the minced garlic to the skillet, cooking until fragrant, about 30 seconds.

  • 8

    Pour in the light coconut milk and allow the sauce to simmer for 2-3 minutes, stirring occasionally, to create a creamy coating for the chicken.

  • 9

    Plate the chicken alongside the roasted green beans and drizzle any remaining sauce over the top.

  • 10

    Serve warm and enjoy your deliciously creamy, tropical-inspired meal.

Creamy Coconut Chicken with Roasted Green Beans

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

Creamy Coconut Chicken with Roasted Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Green Beans

Savor tender, lightly seared chicken bathed in a velvety coconut cream sauce paired with perfectly roasted green beans. This dish boasts a harmonious blend of tropical creaminess and fresh, crisp green bean flavor that makes it as visually appealing as it is delicious.

NUTRITION

327kcal
Protein
37.7g
Fat
13.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Green Beans

1 tsp Olive Oil

1 clove Garlic

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the green beans.

  • 2

    Toss the green beans with olive oil, salt, and black pepper, then spread them on a baking sheet.

  • 3

    Roast the green beans in the oven for 12-15 minutes or until they are tender and slightly crispy on the edges.

  • 4

    While the beans are roasting, season the chicken breast with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil.

  • 6

    Sear the chicken breast for about 4-5 minutes per side until golden and cooked through.

  • 7

    Reduce the heat to medium-low and add the minced garlic to the skillet, cooking until fragrant, about 30 seconds.

  • 8

    Pour in the light coconut milk and allow the sauce to simmer for 2-3 minutes, stirring occasionally, to create a creamy coating for the chicken.

  • 9

    Plate the chicken alongside the roasted green beans and drizzle any remaining sauce over the top.

  • 10

    Serve warm and enjoy your deliciously creamy, tropical-inspired meal.