Creamy Coconut Curry Chicken with Roasted Vegetables

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

Creamy Coconut Curry Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chicken with Roasted Vegetables

Enjoy a vibrant and aromatic dish featuring tender chicken bathed in a smooth, fragrant coconut curry sauce alongside perfectly roasted vegetables. This recipe marries tropical creaminess with the warm spice of curry for a satisfying, balanced meal that's both hearty and light.

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NUTRITION

344kcal
Protein
38.8g
Fat
12.8g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Light Coconut Milk

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/2 cup Broccoli florets

1/4 cup Onion, chopped

1 Garlic clove, minced

1 teaspoon Curry Powder

1 teaspoon Coconut Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    Toss the red bell pepper, zucchini, broccoli, and onion in a small amount of coconut oil, salt, and pepper. Spread the vegetables on a baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the remaining coconut oil.

  • 5

    Season the chicken breast with a pinch of salt and pepper, then sear it in the skillet for 3-4 minutes on each side until golden.

  • 6

    Remove the chicken and set aside. In the same skillet, add the minced garlic and curry powder; sauté for about 1 minute until fragrant.

  • 7

    Pour in the light coconut milk and let the sauce simmer for 2 minutes, stirring to combine flavors.

  • 8

    Return the chicken to the skillet and simmer in the coconut curry sauce for an additional 3-4 minutes, ensuring the chicken is fully cooked.

  • 9

    Plate the chicken with a generous serving of roasted vegetables and drizzle any remaining sauce over the top.

Creamy Coconut Curry Chicken with Roasted Vegetables

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

Creamy Coconut Curry Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chicken with Roasted Vegetables

Enjoy a vibrant and aromatic dish featuring tender chicken bathed in a smooth, fragrant coconut curry sauce alongside perfectly roasted vegetables. This recipe marries tropical creaminess with the warm spice of curry for a satisfying, balanced meal that's both hearty and light.

NUTRITION

344kcal
Protein
38.8g
Fat
12.8g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Light Coconut Milk

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/2 cup Broccoli florets

1/4 cup Onion, chopped

1 Garlic clove, minced

1 teaspoon Curry Powder

1 teaspoon Coconut Oil

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    Toss the red bell pepper, zucchini, broccoli, and onion in a small amount of coconut oil, salt, and pepper. Spread the vegetables on a baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the remaining coconut oil.

  • 5

    Season the chicken breast with a pinch of salt and pepper, then sear it in the skillet for 3-4 minutes on each side until golden.

  • 6

    Remove the chicken and set aside. In the same skillet, add the minced garlic and curry powder; sauté for about 1 minute until fragrant.

  • 7

    Pour in the light coconut milk and let the sauce simmer for 2 minutes, stirring to combine flavors.

  • 8

    Return the chicken to the skillet and simmer in the coconut curry sauce for an additional 3-4 minutes, ensuring the chicken is fully cooked.

  • 9

    Plate the chicken with a generous serving of roasted vegetables and drizzle any remaining sauce over the top.