Creamy Coconut Chicken with Roasted Sweet Potato

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

Creamy Coconut Chicken with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potato

Enjoy a vibrant dish of tender chicken breast marinated in light coconut milk and warming spices, served alongside perfectly roasted sweet potato. The creamy sauce infused with garlic and ginger elevates the dish, offering a delightful blend of tropical and savory notes in every bite.

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NUTRITION

437kcal
Protein
33.7g
Fat
11.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1/4 cup Light Coconut Milk

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tsp Fresh Ginger

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel (if desired) and chop the sweet potato into 1-inch cubes. Toss with 1 teaspoon of olive oil, a pinch of salt and pepper, and spread out on a baking tray.

  • 3

    Roast the sweet potato in the preheated oven for 25-30 minutes, or until fork-tender and lightly browned, stirring halfway through.

  • 4

    While the sweet potato roasts, thinly slice the chicken breast or cut it into bite-size pieces. In a bowl, marinate the chicken with light coconut milk, minced garlic, grated ginger, and a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat. Once hot, add the marinated chicken and cook until the chicken is browned and cooked through (about 5-7 minutes per side if in larger pieces or until no longer pink in the center).

  • 6

    Once both components are ready, plate the roasted sweet potato and place the creamy coconut chicken on top. Optionally drizzle any remaining sauce over the top.

  • 7

    Serve warm and enjoy this balanced, flavorful dish.

Creamy Coconut Chicken with Roasted Sweet Potato

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

Creamy Coconut Chicken with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potato

Enjoy a vibrant dish of tender chicken breast marinated in light coconut milk and warming spices, served alongside perfectly roasted sweet potato. The creamy sauce infused with garlic and ginger elevates the dish, offering a delightful blend of tropical and savory notes in every bite.

NUTRITION

437kcal
Protein
33.7g
Fat
11.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1/4 cup Light Coconut Milk

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tsp Fresh Ginger

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel (if desired) and chop the sweet potato into 1-inch cubes. Toss with 1 teaspoon of olive oil, a pinch of salt and pepper, and spread out on a baking tray.

  • 3

    Roast the sweet potato in the preheated oven for 25-30 minutes, or until fork-tender and lightly browned, stirring halfway through.

  • 4

    While the sweet potato roasts, thinly slice the chicken breast or cut it into bite-size pieces. In a bowl, marinate the chicken with light coconut milk, minced garlic, grated ginger, and a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat. Once hot, add the marinated chicken and cook until the chicken is browned and cooked through (about 5-7 minutes per side if in larger pieces or until no longer pink in the center).

  • 6

    Once both components are ready, plate the roasted sweet potato and place the creamy coconut chicken on top. Optionally drizzle any remaining sauce over the top.

  • 7

    Serve warm and enjoy this balanced, flavorful dish.