Spiced Coconut Cream Chicken with Roasted Vegetables

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

Spiced Coconut Cream Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Coconut Cream Chicken with Roasted Vegetables

Enjoy a vibrant and aromatic dish featuring tender spiced chicken bathed in a creamy coconut sauce, perfectly complemented by a medley of roasted vegetables. The dish is both satisfying and refreshing, with a balanced mix of warm spices and a tropical twist from coconut cream.

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NUTRITION

373kcal
Protein
38.4g
Fat
19g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Coconut Cream

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Broccoli Florets

1 tsp Olive Oil

Spices (Cumin, Paprika, Turmeric, Salt & Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, toss the zucchini, red bell pepper, and broccoli florets with olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, cumin, turmeric, and a little paprika.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the seasoned chicken breast and sear on both sides until golden, about 3-4 minutes per side.

  • 6

    Reduce the heat to medium-low and pour in the coconut cream. Let the chicken simmer in the creamy sauce for an additional 5-7 minutes until the chicken is cooked through and the flavors meld.

  • 7

    Plate the chicken with a generous serving of roasted vegetables and spoon any remaining coconut sauce over top. Serve immediately.

Spiced Coconut Cream Chicken with Roasted Vegetables

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

Spiced Coconut Cream Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Coconut Cream Chicken with Roasted Vegetables

Enjoy a vibrant and aromatic dish featuring tender spiced chicken bathed in a creamy coconut sauce, perfectly complemented by a medley of roasted vegetables. The dish is both satisfying and refreshing, with a balanced mix of warm spices and a tropical twist from coconut cream.

NUTRITION

373kcal
Protein
38.4g
Fat
19g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Coconut Cream

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Broccoli Florets

1 tsp Olive Oil

Spices (Cumin, Paprika, Turmeric, Salt & Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, toss the zucchini, red bell pepper, and broccoli florets with olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, cumin, turmeric, and a little paprika.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the seasoned chicken breast and sear on both sides until golden, about 3-4 minutes per side.

  • 6

    Reduce the heat to medium-low and pour in the coconut cream. Let the chicken simmer in the creamy sauce for an additional 5-7 minutes until the chicken is cooked through and the flavors meld.

  • 7

    Plate the chicken with a generous serving of roasted vegetables and spoon any remaining coconut sauce over top. Serve immediately.