YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chicken with Roasted Vegetables
Savor a vibrant dish featuring tender, juicy chicken simmered in a luscious light coconut milk sauce alongside a medley of perfectly roasted vegetables. This meal is artfully balanced to provide a creamy texture and a burst of flavors, making every bite both satisfying and nutritious.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Light Coconut Milk
1 cup Broccoli
1/2 cup Red Bell Pepper
1/2 cup Zucchini
1/2 cup Snap Peas
1 tsp Avocado Oil
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a mixing bowl, toss broccoli, red bell pepper, zucchini, and snap peas with avocado oil, salt, and pepper.
Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.
While the vegetables roast, season the chicken breast with salt, pepper, and minced garlic.
Heat a non-stick skillet over medium heat and add a splash of avocado oil. Sear the chicken for 3-4 minutes on each side until golden.
Pour in the light coconut milk over the chicken to create a creamy sauce. Reduce the heat and let it simmer for 5-7 minutes until the chicken is cooked through and the sauce slightly thickens.
Plate the chicken and spoon the creamy coconut sauce over it, then serve with the roasted vegetables on the side.