Creamy Coconut Chicken with Roasted Sweet Potatoes and Crispy Green Beans

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

Creamy Coconut Chicken with Roasted Sweet Potatoes and Crispy Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Crispy Green Beans

Enjoy a vibrant medley of juicy coconut-infused chicken paired with tender roasted sweet potatoes and crisp green beans. This balanced plate delivers a tropical twist with creamy coconut notes and a satisfying crunch, making it a delicious and wholesome dinner option.

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NUTRITION

404kcal
Protein
39.7g
Fat
11g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

1 cup Green Beans

2 tbsp Light Coconut Milk

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the sweet potato into cubes and trim the green beans, then toss both in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the sweet potatoes on a baking sheet and roast for about 25-30 minutes, stirring halfway through until they are tender and slightly caramelized. Add the green beans during the last 10-12 minutes of roasting to keep them crisp.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a pinch of minced garlic.

  • 5

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken breast for about 3-4 minutes per side until evenly browned.

  • 6

    Reduce the heat to medium-low, add the remaining minced garlic and drizzle the light coconut milk over the chicken. Cover and simmer for 5-7 minutes until the chicken is cooked through and infused with a creamy coconut flavor.

  • 7

    Plate the chicken alongside the roasted sweet potatoes and crispy green beans, and serve immediately.

Creamy Coconut Chicken with Roasted Sweet Potatoes and Crispy Green Beans

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

Creamy Coconut Chicken with Roasted Sweet Potatoes and Crispy Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Crispy Green Beans

Enjoy a vibrant medley of juicy coconut-infused chicken paired with tender roasted sweet potatoes and crisp green beans. This balanced plate delivers a tropical twist with creamy coconut notes and a satisfying crunch, making it a delicious and wholesome dinner option.

NUTRITION

404kcal
Protein
39.7g
Fat
11g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

1 cup Green Beans

2 tbsp Light Coconut Milk

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the sweet potato into cubes and trim the green beans, then toss both in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the sweet potatoes on a baking sheet and roast for about 25-30 minutes, stirring halfway through until they are tender and slightly caramelized. Add the green beans during the last 10-12 minutes of roasting to keep them crisp.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a pinch of minced garlic.

  • 5

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken breast for about 3-4 minutes per side until evenly browned.

  • 6

    Reduce the heat to medium-low, add the remaining minced garlic and drizzle the light coconut milk over the chicken. Cover and simmer for 5-7 minutes until the chicken is cooked through and infused with a creamy coconut flavor.

  • 7

    Plate the chicken alongside the roasted sweet potatoes and crispy green beans, and serve immediately.