Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Savor the warm, aromatic flavors of spiced chicken smothered in a light, creamy coconut sauce paired with a colorful medley of roasted vegetables. This dish brings a delightful balance of savory spices and subtle creaminess that makes it perfect for a wholesome dinner.

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NUTRITION

394kcal
Protein
35.9g
Fat
16.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

100 grams Chicken Breast

75 grams Zucchini

75 grams Red Bell Pepper

50 grams Red Onion

1 teaspoon Olive Oil

0.5 cup Light Coconut Milk

1 teaspoon Ground Cumin

1 teaspoon Smoked Paprika

1 teaspoon Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Toss the zucchini, red bell pepper, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.

  • 3

    Meanwhile, season the chicken breast with salt, pepper, ground cumin, smoked paprika, and turmeric.

  • 4

    In a skillet over medium heat, sear the chicken breast for about 3-4 minutes per side until golden.

  • 5

    Reduce the heat and add the light coconut milk to the skillet, stirring to coat the chicken in a creamy, spiced sauce. Let it simmer for 5 minutes until the chicken is cooked through.

  • 6

    Plate the chicken and spoon the creamy sauce over it. Serve alongside the roasted vegetables.

Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Savor the warm, aromatic flavors of spiced chicken smothered in a light, creamy coconut sauce paired with a colorful medley of roasted vegetables. This dish brings a delightful balance of savory spices and subtle creaminess that makes it perfect for a wholesome dinner.

NUTRITION

394kcal
Protein
35.9g
Fat
16.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

100 grams Chicken Breast

75 grams Zucchini

75 grams Red Bell Pepper

50 grams Red Onion

1 teaspoon Olive Oil

0.5 cup Light Coconut Milk

1 teaspoon Ground Cumin

1 teaspoon Smoked Paprika

1 teaspoon Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Toss the zucchini, red bell pepper, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.

  • 3

    Meanwhile, season the chicken breast with salt, pepper, ground cumin, smoked paprika, and turmeric.

  • 4

    In a skillet over medium heat, sear the chicken breast for about 3-4 minutes per side until golden.

  • 5

    Reduce the heat and add the light coconut milk to the skillet, stirring to coat the chicken in a creamy, spiced sauce. Let it simmer for 5 minutes until the chicken is cooked through.

  • 6

    Plate the chicken and spoon the creamy sauce over it. Serve alongside the roasted vegetables.