Creamy Thai Green Curry Chicken with Fresh Vegetables

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

Creamy Thai Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Green Curry Chicken with Fresh Vegetables

Savor this vibrant curry featuring tender chicken breasts simmered in a light, creamy Thai green curry sauce with a medley of crisp, colorful vegetables. The hint of lime and aromatic curry paste elevates the flavor profile, making each bite both refreshing and comforting.

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NUTRITION

377kcal
Protein
37.7g
Fat
15.1g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Lite Coconut Milk (80g)

1 Tbsp Thai Green Curry Paste (15g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (66g)

1/2 cup Snap Peas (45g)

1 cup Baby Spinach (30g)

1/4 cup Cooked Quinoa (43g)

1 Tbsp Lime Juice (15g)

1 tsp Fresh Ginger (2g)

1 clove Garlic (3g)

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PREPARATION

  • 1

    Begin by thinly slicing the red bell pepper, zucchini, and garlic. Mince the fresh ginger and set aside.

  • 2

    In a medium saucepan, heat a non-stick pan over medium heat. Add the Thai green curry paste and sauté for about 1 minute until fragrant.

  • 3

    Pour in the lite coconut milk and bring to a simmer. Stir in the lime juice, minced ginger, and garlic.

  • 4

    Add the chicken breast, previously cut into bite-sized pieces, into the sauce. Simmer for about 5-7 minutes until the chicken is nearly cooked through.

  • 5

    Toss in the snap peas, baby spinach, and red bell pepper along with zucchini. Allow the vegetables to soften slightly, simmering for another 3-4 minutes.

  • 6

    Stir in the cooked quinoa and gently combine all ingredients. Taste and adjust seasoning if needed.

  • 7

    Serve warm, enjoying the fresh burst of flavors and vibrant colors of this Thai green curry creation.

Creamy Thai Green Curry Chicken with Fresh Vegetables

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

Creamy Thai Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Green Curry Chicken with Fresh Vegetables

Savor this vibrant curry featuring tender chicken breasts simmered in a light, creamy Thai green curry sauce with a medley of crisp, colorful vegetables. The hint of lime and aromatic curry paste elevates the flavor profile, making each bite both refreshing and comforting.

NUTRITION

377kcal
Protein
37.7g
Fat
15.1g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Lite Coconut Milk (80g)

1 Tbsp Thai Green Curry Paste (15g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (66g)

1/2 cup Snap Peas (45g)

1 cup Baby Spinach (30g)

1/4 cup Cooked Quinoa (43g)

1 Tbsp Lime Juice (15g)

1 tsp Fresh Ginger (2g)

1 clove Garlic (3g)

PREPARATION

  • 1

    Begin by thinly slicing the red bell pepper, zucchini, and garlic. Mince the fresh ginger and set aside.

  • 2

    In a medium saucepan, heat a non-stick pan over medium heat. Add the Thai green curry paste and sauté for about 1 minute until fragrant.

  • 3

    Pour in the lite coconut milk and bring to a simmer. Stir in the lime juice, minced ginger, and garlic.

  • 4

    Add the chicken breast, previously cut into bite-sized pieces, into the sauce. Simmer for about 5-7 minutes until the chicken is nearly cooked through.

  • 5

    Toss in the snap peas, baby spinach, and red bell pepper along with zucchini. Allow the vegetables to soften slightly, simmering for another 3-4 minutes.

  • 6

    Stir in the cooked quinoa and gently combine all ingredients. Taste and adjust seasoning if needed.

  • 7

    Serve warm, enjoying the fresh burst of flavors and vibrant colors of this Thai green curry creation.