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 tender chicken breast infused with a creamy, light coconut sauce accompanied by beautifully roasted vegetables, creating a harmonious balance of flavors that’s both satisfying and nourishing.

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NUTRITION

347kcal
Protein
38.2g
Fat
13.1g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Light Coconut Milk

1 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the sliced zucchini and red bell pepper with olive oil, a pinch of salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes until they begin to caramelize and soften.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. In a skillet over medium heat, sauté minced garlic until fragrant, then add the chicken and cook for about 5-6 minutes per side or until fully cooked.

  • 4

    Reduce the heat to low and pour in the light coconut milk. Allow the chicken to simmer in the creamy coconut sauce for 3-4 minutes, letting the flavors meld.

  • 5

    Plate the creamy coconut chicken alongside the roasted vegetables. Serve warm and enjoy a balanced meal of satisfying protein, light creaminess, and vibrant roasted flavors.

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 tender chicken breast infused with a creamy, light coconut sauce accompanied by beautifully roasted vegetables, creating a harmonious balance of flavors that’s both satisfying and nourishing.

NUTRITION

347kcal
Protein
38.2g
Fat
13.1g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Light Coconut Milk

1 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the sliced zucchini and red bell pepper with olive oil, a pinch of salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes until they begin to caramelize and soften.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. In a skillet over medium heat, sauté minced garlic until fragrant, then add the chicken and cook for about 5-6 minutes per side or until fully cooked.

  • 4

    Reduce the heat to low and pour in the light coconut milk. Allow the chicken to simmer in the creamy coconut sauce for 3-4 minutes, letting the flavors meld.

  • 5

    Plate the creamy coconut chicken alongside the roasted vegetables. Serve warm and enjoy a balanced meal of satisfying protein, light creaminess, and vibrant roasted flavors.