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

Enjoy a luscious twist on a classic chicken dish where tender chicken breast is simmered in a light coconut milk sauce and paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. This dish brings together creamy and roasted textures to create a harmonious balance perfect for a satisfying dinner.

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NUTRITION

326kcal
Protein
32g
Fat
11.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Light Coconut Milk, Unsweetened

1 cup Broccoli, chopped

1/2 Red Bell Pepper, chopped

1/2 medium Zucchini, sliced

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped broccoli, red bell pepper, and zucchini with the olive oil, a pinch of salt, and pepper.

  • 2

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

  • 3

    While the vegetables are roasting, season the chicken breast with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and add the chicken breast. Cook for about 5-6 minutes per side until the chicken is thoroughly cooked and lightly browned on the outside.

  • 5

    Remove the chicken from the skillet and slice it into bite-sized pieces.

  • 6

    In the same skillet, pour in the light coconut milk and bring it to a simmer over low heat. Optionally add a pinch of garlic or ginger for extra flavor.

  • 7

    Stir in the sliced chicken and let it simmer in the coconut milk sauce for 2-3 minutes to meld the flavors.

  • 8

    Plate the creamy coconut chicken alongside the roasted vegetables, and serve warm.

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

Enjoy a luscious twist on a classic chicken dish where tender chicken breast is simmered in a light coconut milk sauce and paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. This dish brings together creamy and roasted textures to create a harmonious balance perfect for a satisfying dinner.

NUTRITION

326kcal
Protein
32g
Fat
11.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Light Coconut Milk, Unsweetened

1 cup Broccoli, chopped

1/2 Red Bell Pepper, chopped

1/2 medium Zucchini, sliced

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped broccoli, red bell pepper, and zucchini with the olive oil, a pinch of salt, and pepper.

  • 2

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

  • 3

    While the vegetables are roasting, season the chicken breast with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and add the chicken breast. Cook for about 5-6 minutes per side until the chicken is thoroughly cooked and lightly browned on the outside.

  • 5

    Remove the chicken from the skillet and slice it into bite-sized pieces.

  • 6

    In the same skillet, pour in the light coconut milk and bring it to a simmer over low heat. Optionally add a pinch of garlic or ginger for extra flavor.

  • 7

    Stir in the sliced chicken and let it simmer in the coconut milk sauce for 2-3 minutes to meld the flavors.

  • 8

    Plate the creamy coconut chicken alongside the roasted vegetables, and serve warm.