Creamy Coconut Chicken and Vegetable Skillet

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

Creamy Coconut Chicken and Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken and Vegetable Skillet

Savor a delightfully light yet richly flavored skillet featuring tender chicken breast bathed in a creamy coconut sauce with crunchy bell peppers, fresh spinach, and aromatic onions. This dish brings together the tropical notes of light coconut milk with wholesome, vibrant vegetables for a comforting meal that's both nourishing and satisfying.

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NUTRITION

407kcal
Protein
54.7g
Fat
14.5g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Light Coconut Milk (60g)

1/2 cup Red Bell Pepper, sliced (75g)

1 cup Spinach (30g)

1/4 cup Yellow Onion, diced (40g)

1 clove Garlic, minced (3g)

1 tsp Olive Oil (4.5g)

1 tsp Curry Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the diced onion and minced garlic, cooking until the onion softens and becomes translucent.

  • 3

    Cut the chicken breast into bite-sized pieces, season with salt, pepper, and curry powder, and add to the skillet. Sauté until the chicken is browned on all sides.

  • 4

    Pour in the light coconut milk and add the sliced red bell pepper. Allow the mixture to simmer for about 5-7 minutes until the chicken is fully cooked and the flavors meld together.

  • 5

    Stir in the fresh spinach and cook for an additional 1-2 minutes until the spinach wilts.

  • 6

    Taste and adjust the seasoning if necessary, then serve hot.

Creamy Coconut Chicken and Vegetable Skillet

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

Creamy Coconut Chicken and Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken and Vegetable Skillet

Savor a delightfully light yet richly flavored skillet featuring tender chicken breast bathed in a creamy coconut sauce with crunchy bell peppers, fresh spinach, and aromatic onions. This dish brings together the tropical notes of light coconut milk with wholesome, vibrant vegetables for a comforting meal that's both nourishing and satisfying.

NUTRITION

407kcal
Protein
54.7g
Fat
14.5g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Light Coconut Milk (60g)

1/2 cup Red Bell Pepper, sliced (75g)

1 cup Spinach (30g)

1/4 cup Yellow Onion, diced (40g)

1 clove Garlic, minced (3g)

1 tsp Olive Oil (4.5g)

1 tsp Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the diced onion and minced garlic, cooking until the onion softens and becomes translucent.

  • 3

    Cut the chicken breast into bite-sized pieces, season with salt, pepper, and curry powder, and add to the skillet. Sauté until the chicken is browned on all sides.

  • 4

    Pour in the light coconut milk and add the sliced red bell pepper. Allow the mixture to simmer for about 5-7 minutes until the chicken is fully cooked and the flavors meld together.

  • 5

    Stir in the fresh spinach and cook for an additional 1-2 minutes until the spinach wilts.

  • 6

    Taste and adjust the seasoning if necessary, then serve hot.