Creamy Coconut Chicken with Roasted Cauliflower

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

Creamy Coconut Chicken with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Cauliflower

Enjoy a savory dish featuring tender, juicy chicken simmered in a light coconut sauce paired with roasted cauliflower florets. Finished with aromatic spices and a touch of avocado cream, this dish delivers a satisfying, nutritious meal that's both comforting and vibrant.

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NUTRITION

332kcal
Protein
36.5g
Fat
17.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 142g)

1 cup Cauliflower Florets (107g)

1/4 cup Light Coconut Milk (60g)

1 tsp Olive Oil

1/4 portion Avocado (approx. 50g)

1 clove Garlic

1 tsp Curry Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and golden around the edges.

  • 3

    While the cauliflower roasts, season the chicken breast with salt, pepper, and curry powder.

  • 4

    Heat a skillet over medium-high heat. Sauté the minced garlic until fragrant, then add the chicken breast. Cook for about 5-6 minutes per side until golden and cooked through.

  • 5

    Lower the heat and pour in the light coconut milk to create a creamy sauce around the chicken. Let it simmer for an additional 2-3 minutes.

  • 6

    Plate the chicken with the roasted cauliflower and add sliced avocado on top or on the side for added creaminess.

  • 7

    Drizzle any remaining sauce from the skillet over the chicken and serve immediately.

Creamy Coconut Chicken with Roasted Cauliflower

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

Creamy Coconut Chicken with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Cauliflower

Enjoy a savory dish featuring tender, juicy chicken simmered in a light coconut sauce paired with roasted cauliflower florets. Finished with aromatic spices and a touch of avocado cream, this dish delivers a satisfying, nutritious meal that's both comforting and vibrant.

NUTRITION

332kcal
Protein
36.5g
Fat
17.9g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 142g)

1 cup Cauliflower Florets (107g)

1/4 cup Light Coconut Milk (60g)

1 tsp Olive Oil

1/4 portion Avocado (approx. 50g)

1 clove Garlic

1 tsp Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and golden around the edges.

  • 3

    While the cauliflower roasts, season the chicken breast with salt, pepper, and curry powder.

  • 4

    Heat a skillet over medium-high heat. Sauté the minced garlic until fragrant, then add the chicken breast. Cook for about 5-6 minutes per side until golden and cooked through.

  • 5

    Lower the heat and pour in the light coconut milk to create a creamy sauce around the chicken. Let it simmer for an additional 2-3 minutes.

  • 6

    Plate the chicken with the roasted cauliflower and add sliced avocado on top or on the side for added creaminess.

  • 7

    Drizzle any remaining sauce from the skillet over the chicken and serve immediately.