Creamy Coconut Green Chili Chicken with Fresh Vegetables

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

Creamy Coconut Green Chili Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Chili Chicken with Fresh Vegetables

Savor a vibrant medley of tender chicken breast simmered in a light coconut milk sauce with a kick of green chili and a rainbow of fresh garden vegetables. This dish bursts with tropical creaminess and spicy notes, balanced by crisp, colorful vegetables. Perfect for a satisfying and nutritious meal any time of the day.

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NUTRITION

347kcal
Protein
43.3g
Fat
12.7g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Green Chili

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Spinach

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry, then season both sides with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the chicken breast to the skillet and sear for about 3-4 minutes on each side until lightly golden.

  • 4

    Reduce the heat to medium-low, add the chopped green chili, red bell pepper, and zucchini. Stir to combine.

  • 5

    Pour in the light coconut milk and bring to a gentle simmer, allowing the flavors to meld. Cover and cook for 5 minutes.

  • 6

    Add the spinach and continue to simmer for an additional 2 minutes until the spinach wilts and the chicken is cooked through.

  • 7

    Adjust seasoning with salt and pepper as needed. Serve warm and enjoy the creamy, spicy, and fresh medley.

Creamy Coconut Green Chili Chicken with Fresh Vegetables

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

Creamy Coconut Green Chili Chicken with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Chili Chicken with Fresh Vegetables

Savor a vibrant medley of tender chicken breast simmered in a light coconut milk sauce with a kick of green chili and a rainbow of fresh garden vegetables. This dish bursts with tropical creaminess and spicy notes, balanced by crisp, colorful vegetables. Perfect for a satisfying and nutritious meal any time of the day.

NUTRITION

347kcal
Protein
43.3g
Fat
12.7g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Green Chili

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Spinach

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry, then season both sides with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the chicken breast to the skillet and sear for about 3-4 minutes on each side until lightly golden.

  • 4

    Reduce the heat to medium-low, add the chopped green chili, red bell pepper, and zucchini. Stir to combine.

  • 5

    Pour in the light coconut milk and bring to a gentle simmer, allowing the flavors to meld. Cover and cook for 5 minutes.

  • 6

    Add the spinach and continue to simmer for an additional 2 minutes until the spinach wilts and the chicken is cooked through.

  • 7

    Adjust seasoning with salt and pepper as needed. Serve warm and enjoy the creamy, spicy, and fresh medley.