Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

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

Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

Enjoy a vibrant and satisfying dish featuring tender chicken breast simmered in a light creamy coconut sauce, paired with roasted sweet potatoes and crisp green beans. This well-balanced meal brings a delightful mix of savory and subtle tropical flavors, perfect for a wholesome dinner.

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NUTRITION

402kcal
Protein
39.7g
Fat
13g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato (approx 100g)

1 cup Green Beans

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and chop the sweet potato into 1-inch cubes, and trim the green beans.

  • 2

    Toss the sweet potatoes and green beans with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. In a skillet over medium heat, add a dash of olive oil and sauté the minced garlic until fragrant.

  • 4

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until fully cooked through. Reduce heat slightly, then stir in the light coconut milk to create a creamy sauce. Allow the chicken to simmer in the sauce for an additional 3-4 minutes.

  • 5

    Plate the chicken with a generous serving of the roasted sweet potatoes and green beans. Drizzle any remaining coconut sauce over the top and serve warm.

Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

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

Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

Enjoy a vibrant and satisfying dish featuring tender chicken breast simmered in a light creamy coconut sauce, paired with roasted sweet potatoes and crisp green beans. This well-balanced meal brings a delightful mix of savory and subtle tropical flavors, perfect for a wholesome dinner.

NUTRITION

402kcal
Protein
39.7g
Fat
13g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato (approx 100g)

1 cup Green Beans

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and chop the sweet potato into 1-inch cubes, and trim the green beans.

  • 2

    Toss the sweet potatoes and green beans with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. In a skillet over medium heat, add a dash of olive oil and sauté the minced garlic until fragrant.

  • 4

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until fully cooked through. Reduce heat slightly, then stir in the light coconut milk to create a creamy sauce. Allow the chicken to simmer in the sauce for an additional 3-4 minutes.

  • 5

    Plate the chicken with a generous serving of the roasted sweet potatoes and green beans. Drizzle any remaining coconut sauce over the top and serve warm.