YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chicken with Roasted Sweet Potato and Crispy Green Beans
Enjoy a vibrant and creamy dish featuring tender chicken bathed in a light coconut sauce, paired with naturally sweet roasted sweet potato and crispy, garlicky green beans. This balanced, hormone-friendly dinner delights your palate with a subtle tropical twist while nourishing your body with quality protein and wholesome ingredients.
INGREDIENTS
5 oz Chicken Breast (142g)
100g Sweet Potato
75g Green Beans
1/4 cup Lite Coconut Milk (60ml)
1 tsp Olive Oil
1 clove Garlic, minced
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Peel and cube the sweet potato into 1-inch pieces. Toss with a pinch of salt, pepper, and a small drizzle of olive oil, then spread on a baking sheet.
Roast the sweet potatoes in the oven for about 20-25 minutes until tender and slightly caramelized.
Meanwhile, season the chicken breast with salt and pepper. In a skillet over medium heat, add half the olive oil and sear the chicken until golden, about 3-4 minutes per side, until cooked through. Remove and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds. Add the lite coconut milk and let it simmer for about 2 minutes until slightly thickened to form a creamy sauce.
Steam or blanch the green beans until they are tender-crisp, about 4-5 minutes. Optionally, you can toss them lightly in the remaining olive oil and a little salt for extra crispiness.
Slice the chicken breast and plate it alongside the roasted sweet potato and green beans. Drizzle the creamy coconut sauce over the chicken.
Garnish with additional pepper if desired and serve immediately.