Creamy Coconut Chicken with Roasted Asparagus

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

Creamy Coconut Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Asparagus

Enjoy tender chicken simmered in a light and creamy coconut sauce paired with perfectly roasted asparagus. This dish offers a delightful balance of savory and subtle tropical flavors, making it a satisfying meal for any time of day.

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NUTRITION

401kcal
Protein
37.3g
Fat
21.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1 cup Asparagus

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Ginger (fresh)

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, add a small amount of olive oil and sauté the chicken until golden on both sides, about 3-4 minutes per side. Remove the chicken and set aside.

  • 3

    In the same skillet, add minced garlic and grated ginger. Sauté briefly until fragrant, being careful not to burn.

  • 4

    Pour in the light coconut milk, stirring to deglaze the pan and incorporate the flavors. Allow the sauce to simmer gently for 2-3 minutes.

  • 5

    Return the chicken to the skillet, nestling it into the creamy sauce. Lower the heat and let it simmer for another 5 minutes until the chicken is cooked through and the flavors meld.

  • 6

    While the chicken simmers, trim the asparagus and toss with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 10-12 minutes until tender and lightly charred.

  • 7

    Plate the creamy coconut chicken alongside the roasted asparagus, spooning extra sauce over the top. Serve warm and enjoy your balanced, satisfying meal.

Creamy Coconut Chicken with Roasted Asparagus

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

Creamy Coconut Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Asparagus

Enjoy tender chicken simmered in a light and creamy coconut sauce paired with perfectly roasted asparagus. This dish offers a delightful balance of savory and subtle tropical flavors, making it a satisfying meal for any time of day.

NUTRITION

401kcal
Protein
37.3g
Fat
21.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1 cup Asparagus

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Ginger (fresh)

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, add a small amount of olive oil and sauté the chicken until golden on both sides, about 3-4 minutes per side. Remove the chicken and set aside.

  • 3

    In the same skillet, add minced garlic and grated ginger. Sauté briefly until fragrant, being careful not to burn.

  • 4

    Pour in the light coconut milk, stirring to deglaze the pan and incorporate the flavors. Allow the sauce to simmer gently for 2-3 minutes.

  • 5

    Return the chicken to the skillet, nestling it into the creamy sauce. Lower the heat and let it simmer for another 5 minutes until the chicken is cooked through and the flavors meld.

  • 6

    While the chicken simmers, trim the asparagus and toss with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 10-12 minutes until tender and lightly charred.

  • 7

    Plate the creamy coconut chicken alongside the roasted asparagus, spooning extra sauce over the top. Serve warm and enjoy your balanced, satisfying meal.