Creamy Coconut Chicken Curry with Roasted Vegetables

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

Creamy Coconut Chicken Curry with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Roasted Vegetables

Savor the comforting warmth of tender chicken simmered in a silky coconut curry sauce paired with a vibrant medley of roasted vegetables. This dish strikes a harmonious balance between rich, aromatic flavors and wholesome, nutrient-packed ingredients, creating a satisfying meal perfect for dinner.

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NUTRITION

368kcal
Protein
38.9g
Fat
15.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Bell Pepper (red)

1 cup Broccoli

1 small Zucchini

1/4 medium Red Onion

1 tsp Coconut Oil

1 tsp Curry Powder

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Chop the bell pepper, broccoli, zucchini, and red onion into bite-sized pieces.

  • 3

    Toss the vegetables in a teaspoon of coconut oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the vegetables are roasting, dice the chicken breast into chunks.

  • 5

    In a medium pan, heat a small drizzle of coconut oil over medium heat. Add minced garlic, grated fresh ginger, and curry powder, sautéing briefly to release their aromas.

  • 6

    Add the diced chicken to the pan and cook until the outside is slightly golden.

  • 7

    Pour in the light coconut milk and simmer the mixture for about 8-10 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

  • 8

    Once the vegetables are roasted, gently fold them into the curry. Adjust seasoning with salt and pepper to taste.

  • 9

    Serve warm, garnished with fresh cilantro or a squeeze of lime if desired.

Creamy Coconut Chicken Curry with Roasted Vegetables

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

Creamy Coconut Chicken Curry with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Roasted Vegetables

Savor the comforting warmth of tender chicken simmered in a silky coconut curry sauce paired with a vibrant medley of roasted vegetables. This dish strikes a harmonious balance between rich, aromatic flavors and wholesome, nutrient-packed ingredients, creating a satisfying meal perfect for dinner.

NUTRITION

368kcal
Protein
38.9g
Fat
15.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Bell Pepper (red)

1 cup Broccoli

1 small Zucchini

1/4 medium Red Onion

1 tsp Coconut Oil

1 tsp Curry Powder

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Chop the bell pepper, broccoli, zucchini, and red onion into bite-sized pieces.

  • 3

    Toss the vegetables in a teaspoon of coconut oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the vegetables are roasting, dice the chicken breast into chunks.

  • 5

    In a medium pan, heat a small drizzle of coconut oil over medium heat. Add minced garlic, grated fresh ginger, and curry powder, sautéing briefly to release their aromas.

  • 6

    Add the diced chicken to the pan and cook until the outside is slightly golden.

  • 7

    Pour in the light coconut milk and simmer the mixture for about 8-10 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

  • 8

    Once the vegetables are roasted, gently fold them into the curry. Adjust seasoning with salt and pepper to taste.

  • 9

    Serve warm, garnished with fresh cilantro or a squeeze of lime if desired.