Creamy Coconut Chicken with Roasted Butternut Squash

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

Creamy Coconut Chicken with Roasted Butternut Squash

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Butternut Squash

Savor this delightful dish where tender chicken is simmered in a light, creamy coconut sauce infused with aromatic spices and paired with sweet roasted butternut squash. This comforting meal strikes a perfect balance between protein and vibrant flavors, offering a wholesome option for any time of the day.

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NUTRITION

371kcal
Protein
37.9g
Fat
12g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, cooked

1 cup Roasted Butternut Squash

1/4 cup Light Coconut Milk

1 tsp Coconut Oil

1/4 medium Onion (chopped)

1 clove Garlic (minced)

1/2 tsp Fresh Ginger (grated)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F to roast the butternut squash. Toss cubed squash lightly with a pinch of salt and a drizzle of coconut oil, then spread on a baking tray. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the squash roasts, heat the coconut oil in a skillet over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 3

    Add the chicken breast (if not already pre-cooked, lightly sear until golden on both sides) into the skillet. Pour in the light coconut milk, and season with salt and pepper. Let the chicken simmer in the creamy sauce for about 6-8 minutes until heated through and infused with the spices.

  • 4

    Plate the chicken, spooning some of the coconut sauce over it. Serve alongside a generous portion of roasted butternut squash.

  • 5

    Enjoy this comforting dish with its creamy, aromatic flavors and balanced nutrients.

Creamy Coconut Chicken with Roasted Butternut Squash

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

Creamy Coconut Chicken with Roasted Butternut Squash

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Butternut Squash

Savor this delightful dish where tender chicken is simmered in a light, creamy coconut sauce infused with aromatic spices and paired with sweet roasted butternut squash. This comforting meal strikes a perfect balance between protein and vibrant flavors, offering a wholesome option for any time of the day.

NUTRITION

371kcal
Protein
37.9g
Fat
12g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, cooked

1 cup Roasted Butternut Squash

1/4 cup Light Coconut Milk

1 tsp Coconut Oil

1/4 medium Onion (chopped)

1 clove Garlic (minced)

1/2 tsp Fresh Ginger (grated)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F to roast the butternut squash. Toss cubed squash lightly with a pinch of salt and a drizzle of coconut oil, then spread on a baking tray. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the squash roasts, heat the coconut oil in a skillet over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 3

    Add the chicken breast (if not already pre-cooked, lightly sear until golden on both sides) into the skillet. Pour in the light coconut milk, and season with salt and pepper. Let the chicken simmer in the creamy sauce for about 6-8 minutes until heated through and infused with the spices.

  • 4

    Plate the chicken, spooning some of the coconut sauce over it. Serve alongside a generous portion of roasted butternut squash.

  • 5

    Enjoy this comforting dish with its creamy, aromatic flavors and balanced nutrients.