Creamy Coconut 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 Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Savor the vibrant flavors of tender chicken simmered in a creamy coconut green curry sauce, beautifully paired with crisp, fresh vegetables. This dish brings a harmonious balance of spice and creaminess, making it an invigorating meal for any time of day.

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NUTRITION

359kcal
Protein
39.6g
Fat
14.3g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Baby Spinach

1 tsp Vegetable Oil

1 tbsp Lime Juice

1 tbsp Fresh Basil

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PREPARATION

  • 1

    Heat the vegetable oil in a pan over medium heat.

  • 2

    Add the green curry paste and sauté for about 1 minute until fragrant.

  • 3

    Add the diced chicken breast and cook until the outside is lightly browned.

  • 4

    Pour in the light coconut milk and stir to coat the chicken evenly with curry paste.

  • 5

    Add sliced red bell pepper and zucchini, stirring occasionally as they soften, about 3-4 minutes.

  • 6

    Mix in the baby spinach until just wilted.

  • 7

    Squeeze in the lime juice and stir in fresh basil for a burst of herbal freshness.

  • 8

    Season with salt and pepper to taste and serve warm.

Creamy Coconut 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 Coconut Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Vegetables

Savor the vibrant flavors of tender chicken simmered in a creamy coconut green curry sauce, beautifully paired with crisp, fresh vegetables. This dish brings a harmonious balance of spice and creaminess, making it an invigorating meal for any time of day.

NUTRITION

359kcal
Protein
39.6g
Fat
14.3g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tbsp Green Curry Paste

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Baby Spinach

1 tsp Vegetable Oil

1 tbsp Lime Juice

1 tbsp Fresh Basil

PREPARATION

  • 1

    Heat the vegetable oil in a pan over medium heat.

  • 2

    Add the green curry paste and sauté for about 1 minute until fragrant.

  • 3

    Add the diced chicken breast and cook until the outside is lightly browned.

  • 4

    Pour in the light coconut milk and stir to coat the chicken evenly with curry paste.

  • 5

    Add sliced red bell pepper and zucchini, stirring occasionally as they soften, about 3-4 minutes.

  • 6

    Mix in the baby spinach until just wilted.

  • 7

    Squeeze in the lime juice and stir in fresh basil for a burst of herbal freshness.

  • 8

    Season with salt and pepper to taste and serve warm.