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 paired with a colorful medley of fresh vegetables. Tender chicken is simmered in a light, aromatic coconut milk curry infused with green curry paste and garlic, then combined with crisp bell pepper, zucchini, and spinach for a meal that’s both satisfying and full of flavor.

Try 3 days free, then $12.99 / mo.

NUTRITION

400kcal
Protein
44.4g
Fat
16.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1 cup Spinach

1 Garlic clove, minced

1 teaspoon Olive Oil

1 Lime wedge for garnish

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a large skillet over medium heat.

  • 2

    Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Increase the heat slightly and add the chicken breast pieces. Cook until lightly browned on all sides, about 4-5 minutes.

  • 4

    Stir in the green curry paste, ensuring the chicken is evenly coated.

  • 5

    Pour in the light coconut milk, stirring well to combine, and bring the mixture to a gentle simmer.

  • 6

    Add the red bell pepper, zucchini, and spinach into the skillet. Allow the ingredients to cook for 3-4 minutes until the vegetables are tender yet crisp.

  • 7

    Taste the curry and adjust seasoning if necessary, then remove the skillet from heat.

  • 8

    Garnish with a squeeze of lime before serving.

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 paired with a colorful medley of fresh vegetables. Tender chicken is simmered in a light, aromatic coconut milk curry infused with green curry paste and garlic, then combined with crisp bell pepper, zucchini, and spinach for a meal that’s both satisfying and full of flavor.

NUTRITION

400kcal
Protein
44.4g
Fat
16.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Light Coconut Milk

1 tablespoon Green Curry Paste

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1 cup Spinach

1 Garlic clove, minced

1 teaspoon Olive Oil

1 Lime wedge for garnish

PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a large skillet over medium heat.

  • 2

    Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Increase the heat slightly and add the chicken breast pieces. Cook until lightly browned on all sides, about 4-5 minutes.

  • 4

    Stir in the green curry paste, ensuring the chicken is evenly coated.

  • 5

    Pour in the light coconut milk, stirring well to combine, and bring the mixture to a gentle simmer.

  • 6

    Add the red bell pepper, zucchini, and spinach into the skillet. Allow the ingredients to cook for 3-4 minutes until the vegetables are tender yet crisp.

  • 7

    Taste the curry and adjust seasoning if necessary, then remove the skillet from heat.

  • 8

    Garnish with a squeeze of lime before serving.