YOUR SOLIN GENERATED RECIPE
Creamy Coconut Raspberry Chicken with Roasted Asparagus
Savor tender chicken enveloped in a silky, mildly tangy coconut-raspberry sauce paired with perfectly roasted asparagus. This dish balances the tropical creaminess of coconut and the bright burst of raspberries with savory chicken and a hint of roasted olive oil, making it a unique yet well-rounded dinner option.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Light Coconut Milk
1/3 cup Fresh Raspberries (approx. 50g)
1 serving (100g) Fresh Asparagus
1 tsp Olive Oil
Pinch of Salt
Pinch of Pepper
1 tsp Garlic Powder
1 tsp Paprika
PREPARATION
Preheat your oven to 400°F (200°C) for roasting the asparagus.
Season the chicken breast on both sides with salt, pepper, garlic powder, and paprika.
Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes on each side until lightly browned.
Mix the light coconut milk with fresh raspberries in a small bowl, gently mashing the berries to release some juices while leaving some texture.
Pour the coconut raspberry mixture over the seared chicken in the skillet. Allow it to simmer on medium heat for another 4-5 minutes until the chicken is cooked through and the sauce has slightly thickened.
Meanwhile, toss the asparagus with olive oil, a pinch of salt, and pepper. Arrange them on a baking sheet and roast in the preheated oven for about 10 minutes until tender and slightly crispy.
Plate the chicken with a drizzle of the creamy coconut raspberry sauce and serve alongside the roasted asparagus.