Pan-Seared Chicken with Creamy Coconut Tomato Sauce

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

Pan-Seared Chicken with Creamy Coconut Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Coconut Tomato Sauce

Enjoy a vibrant dish featuring tender, pan-seared chicken breast paired with a luscious creamy coconut tomato sauce. The succulent chicken melds perfectly with the rich, spicy sauce, accented by hints of garlic and fresh herbs for a burst of flavor in every bite.

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NUTRITION

326kcal
Protein
41.8g
Fat
13g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (198g)

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (125g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic

2 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes per side until golden and cooked through.

  • 3

    Remove the chicken from the pan and set aside.

  • 4

    Reduce the heat to medium. Add minced garlic to the pan and sauté for about 30 seconds until fragrant.

  • 5

    Stir in the diced tomatoes and let simmer for 2 minutes.

  • 6

    Pour in the light coconut milk, stirring to combine with the tomato mixture.

  • 7

    Allow the sauce to simmer for an additional 3-4 minutes until slightly thickened. Add fresh basil and adjust seasoning with salt and pepper.

  • 8

    Return the chicken to the pan, spooning some sauce over the top, and let it warm through for a minute.

  • 9

    Plate the chicken and drizzle with extra sauce. Garnish with additional basil if desired and serve warm.

Pan-Seared Chicken with Creamy Coconut Tomato Sauce

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

Pan-Seared Chicken with Creamy Coconut Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Coconut Tomato Sauce

Enjoy a vibrant dish featuring tender, pan-seared chicken breast paired with a luscious creamy coconut tomato sauce. The succulent chicken melds perfectly with the rich, spicy sauce, accented by hints of garlic and fresh herbs for a burst of flavor in every bite.

NUTRITION

326kcal
Protein
41.8g
Fat
13g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (198g)

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (125g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic

2 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes per side until golden and cooked through.

  • 3

    Remove the chicken from the pan and set aside.

  • 4

    Reduce the heat to medium. Add minced garlic to the pan and sauté for about 30 seconds until fragrant.

  • 5

    Stir in the diced tomatoes and let simmer for 2 minutes.

  • 6

    Pour in the light coconut milk, stirring to combine with the tomato mixture.

  • 7

    Allow the sauce to simmer for an additional 3-4 minutes until slightly thickened. Add fresh basil and adjust seasoning with salt and pepper.

  • 8

    Return the chicken to the pan, spooning some sauce over the top, and let it warm through for a minute.

  • 9

    Plate the chicken and drizzle with extra sauce. Garnish with additional basil if desired and serve warm.