Creamy Coconut Chicken with Roasted Vegetables

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

Creamy Coconut Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Vegetables

Savor the rich creaminess of tender coconut-infused chicken paired with a colorful medley of roasted vegetables. This dish blends warm spices with the mild sweetness of coconut milk, resulting in a comforting meal that’s both satisfying and balanced for your daily macros.

Try 3 days free, then $12.99 / mo.

NUTRITION

331kcal
Protein
43g
Fat
14.9g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/3 cup Light Coconut Milk (80g)

1/2 cup Broccoli (45g)

1/2 cup Red Bell Pepper (75g)

1 tsp Olive Oil (5g)

1 clove Garlic

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the light coconut milk, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and pour the coconut milk mixture over it, ensuring the chicken is well coated.

  • 4

    Arrange the broccoli and red bell pepper around the chicken. Drizzle the vegetables with olive oil and season with a pinch of salt and pepper.

  • 5

    Roast the dish in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 6

    Once done, remove from the oven and let it rest for a couple of minutes before serving.

Creamy Coconut Chicken with Roasted Vegetables

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

Creamy Coconut Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Vegetables

Savor the rich creaminess of tender coconut-infused chicken paired with a colorful medley of roasted vegetables. This dish blends warm spices with the mild sweetness of coconut milk, resulting in a comforting meal that’s both satisfying and balanced for your daily macros.

NUTRITION

331kcal
Protein
43g
Fat
14.9g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/3 cup Light Coconut Milk (80g)

1/2 cup Broccoli (45g)

1/2 cup Red Bell Pepper (75g)

1 tsp Olive Oil (5g)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the light coconut milk, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and pour the coconut milk mixture over it, ensuring the chicken is well coated.

  • 4

    Arrange the broccoli and red bell pepper around the chicken. Drizzle the vegetables with olive oil and season with a pinch of salt and pepper.

  • 5

    Roast the dish in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 6

    Once done, remove from the oven and let it rest for a couple of minutes before serving.