Creamy Coconut Chicken with Roasted Sweet Potatoes and Fresh Spinach

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

Creamy Coconut Chicken with Roasted Sweet Potatoes and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Fresh Spinach

Savor a delightful blend of tender chicken bathed in a light, creamy coconut sauce paired with perfectly roasted sweet potatoes and a bed of fresh spinach. With a harmony of tropical and earthy flavors, this dish offers a satisfying, balanced meal that is as nutritious as it is delicious.

Try 3 days free, then $12.99 / mo.

NUTRITION

406kcal
Protein
43.4g
Fat
13.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1/4 cup Light Coconut Milk (60g)

1 medium Sweet Potato (114g)

1 cup Fresh Spinach (30g)

1 tsp Coconut Oil (4.5g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato. Toss the cubes with a drizzle of coconut oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the sweet potatoes are roasting, season the chicken breast with salt, pepper, and minced garlic.

  • 4

    In a skillet over medium heat, add a small amount of coconut oil and sear the chicken breast on both sides until golden, about 3-4 minutes per side.

  • 5

    Pour the light coconut milk over the chicken in the skillet, reduce the heat, and let it simmer for 6-8 minutes until the chicken is cooked through and the sauce thickens slightly.

  • 6

    Just before serving, gently toss fresh spinach into the skillet to wilt slightly in the residual heat.

  • 7

    Plate the creamy coconut chicken alongside the roasted sweet potatoes and serve immediately.

Creamy Coconut Chicken with Roasted Sweet Potatoes and Fresh Spinach

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

Creamy Coconut Chicken with Roasted Sweet Potatoes and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Fresh Spinach

Savor a delightful blend of tender chicken bathed in a light, creamy coconut sauce paired with perfectly roasted sweet potatoes and a bed of fresh spinach. With a harmony of tropical and earthy flavors, this dish offers a satisfying, balanced meal that is as nutritious as it is delicious.

NUTRITION

406kcal
Protein
43.4g
Fat
13.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1/4 cup Light Coconut Milk (60g)

1 medium Sweet Potato (114g)

1 cup Fresh Spinach (30g)

1 tsp Coconut Oil (4.5g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato. Toss the cubes with a drizzle of coconut oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the sweet potatoes are roasting, season the chicken breast with salt, pepper, and minced garlic.

  • 4

    In a skillet over medium heat, add a small amount of coconut oil and sear the chicken breast on both sides until golden, about 3-4 minutes per side.

  • 5

    Pour the light coconut milk over the chicken in the skillet, reduce the heat, and let it simmer for 6-8 minutes until the chicken is cooked through and the sauce thickens slightly.

  • 6

    Just before serving, gently toss fresh spinach into the skillet to wilt slightly in the residual heat.

  • 7

    Plate the creamy coconut chicken alongside the roasted sweet potatoes and serve immediately.