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

Savor the tropical twist of tender coconut-infused chicken paired with a colorful medley of roasted vegetables. The dish features juicy, lightly seasoned chicken simmered in a creamy coconut milk sauce, balanced with a side of crisp roasted broccoli, red bell pepper, and carrot. The harmony of exotic flavors and hearty vegetables creates a satisfying meal perfect for any time of day.

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NUTRITION

366kcal
Protein
39g
Fat
13.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Carrot

1 tsp Olive Oil

Salt, Black Pepper, and Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli, red bell pepper, and carrot with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20 minutes, or until they are tender and slightly charred at the edges.

  • 3

    While the vegetables roast, season the chicken breast with salt, pepper, and garlic powder.

  • 4

    In a skillet over medium-high heat, sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 5

    Reduce heat to medium-low and add the light coconut milk to the skillet. Let the chicken simmer in the coconut milk for an additional 5-7 minutes or until cooked through and the sauce slightly thickens.

  • 6

    Plate the chicken alongside a generous serving of roasted vegetables, drizzling any extra coconut sauce over the top. Serve immediately.

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

Savor the tropical twist of tender coconut-infused chicken paired with a colorful medley of roasted vegetables. The dish features juicy, lightly seasoned chicken simmered in a creamy coconut milk sauce, balanced with a side of crisp roasted broccoli, red bell pepper, and carrot. The harmony of exotic flavors and hearty vegetables creates a satisfying meal perfect for any time of day.

NUTRITION

366kcal
Protein
39g
Fat
13.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Carrot

1 tsp Olive Oil

Salt, Black Pepper, and Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli, red bell pepper, and carrot with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20 minutes, or until they are tender and slightly charred at the edges.

  • 3

    While the vegetables roast, season the chicken breast with salt, pepper, and garlic powder.

  • 4

    In a skillet over medium-high heat, sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 5

    Reduce heat to medium-low and add the light coconut milk to the skillet. Let the chicken simmer in the coconut milk for an additional 5-7 minutes or until cooked through and the sauce slightly thickens.

  • 6

    Plate the chicken alongside a generous serving of roasted vegetables, drizzling any extra coconut sauce over the top. Serve immediately.