Creamy Green Curry Chicken with Fresh Vegetables

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

Creamy Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Curry Chicken with Fresh Vegetables

Enjoy a vibrant bowl of creamy green curry chicken, bursting with fresh vegetables and aromatic spices. Tender chicken breast is simmered in a light coconut milk-based curry sauce with crisp bell peppers, zucchini, broccoli, and a handful of baby spinach. The harmonious blend of green curry paste, garlic, and ginger creates a dish that's as bright in flavor as it is balanced in nutrients.

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NUTRITION

364kcal
Protein
36.6g
Fat
16.8g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Light Coconut Milk (80g)

1 tbsp Green Curry Paste (15g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (93g)

1/2 cup Broccoli (45g)

1 cup Baby Spinach (30g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and season lightly with salt (if desired).

  • 2

    Heat olive oil in a skillet over medium heat. Add minced garlic and grated ginger, cooking until fragrant.

  • 3

    Add the chicken pieces to the skillet and sauté until they begin to brown.

  • 4

    Stir in the green curry paste to evenly coat the chicken and cook for another minute.

  • 5

    Pour in the light coconut milk and bring to a gentle simmer.

  • 6

    Add the sliced red bell pepper, zucchini, and broccoli to the skillet. Let the vegetables cook for about 3-4 minutes until just tender.

  • 7

    Fold in the baby spinach and allow it to wilt into the curry.

  • 8

    Taste and adjust seasonings if necessary, then serve the creamy green curry chicken hot.

Creamy Green Curry Chicken with Fresh Vegetables

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

Creamy Green Curry Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Green Curry Chicken with Fresh Vegetables

Enjoy a vibrant bowl of creamy green curry chicken, bursting with fresh vegetables and aromatic spices. Tender chicken breast is simmered in a light coconut milk-based curry sauce with crisp bell peppers, zucchini, broccoli, and a handful of baby spinach. The harmonious blend of green curry paste, garlic, and ginger creates a dish that's as bright in flavor as it is balanced in nutrients.

NUTRITION

364kcal
Protein
36.6g
Fat
16.8g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Light Coconut Milk (80g)

1 tbsp Green Curry Paste (15g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (93g)

1/2 cup Broccoli (45g)

1 cup Baby Spinach (30g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and season lightly with salt (if desired).

  • 2

    Heat olive oil in a skillet over medium heat. Add minced garlic and grated ginger, cooking until fragrant.

  • 3

    Add the chicken pieces to the skillet and sauté until they begin to brown.

  • 4

    Stir in the green curry paste to evenly coat the chicken and cook for another minute.

  • 5

    Pour in the light coconut milk and bring to a gentle simmer.

  • 6

    Add the sliced red bell pepper, zucchini, and broccoli to the skillet. Let the vegetables cook for about 3-4 minutes until just tender.

  • 7

    Fold in the baby spinach and allow it to wilt into the curry.

  • 8

    Taste and adjust seasonings if necessary, then serve the creamy green curry chicken hot.