Creamy Coconut Chicken with Crispy Roasted Vegetables

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

Creamy Coconut Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Crispy Roasted Vegetables

Savor a delightful balance of tender chicken bathed in a light, creamy coconut sauce paired with perfectly roasted vegetables, bursting with natural sweetness and a hint of spice. This dish is a satisfying, vibrant meal that celebrates robust flavors and wholesome ingredients.

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NUTRITION

405kcal
Protein
42.1g
Fat
13.7g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Light Coconut Milk

1 cup Chopped Broccoli

1 medium Red Bell Pepper

1 tsp Olive Oil

1 clove Garlic (minced)

1/2 tsp Red Paprika

1 tsp Lime Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chopped broccoli and sliced red bell pepper with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes or until they are crispy on the edges and tender inside, stirring once halfway.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and red paprika.

  • 5

    In a skillet over medium heat, sear the chicken breast for about 3-4 minutes per side until lightly browned. Lower the heat and pour in the coconut milk along with minced garlic to create a creamy sauce.

  • 6

    Simmer the chicken in the sauce for an additional 5-7 minutes or until the chicken is fully cooked and the flavors meld together. Stir occasionally.

  • 7

    Finish by drizzling lime juice over the chicken and gently stirring to combine.

  • 8

    Plate the creamy coconut chicken alongside the crispy roasted vegetables and serve hot.

Creamy Coconut Chicken with Crispy Roasted Vegetables

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

Creamy Coconut Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Crispy Roasted Vegetables

Savor a delightful balance of tender chicken bathed in a light, creamy coconut sauce paired with perfectly roasted vegetables, bursting with natural sweetness and a hint of spice. This dish is a satisfying, vibrant meal that celebrates robust flavors and wholesome ingredients.

NUTRITION

405kcal
Protein
42.1g
Fat
13.7g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Light Coconut Milk

1 cup Chopped Broccoli

1 medium Red Bell Pepper

1 tsp Olive Oil

1 clove Garlic (minced)

1/2 tsp Red Paprika

1 tsp Lime Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chopped broccoli and sliced red bell pepper with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes or until they are crispy on the edges and tender inside, stirring once halfway.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and red paprika.

  • 5

    In a skillet over medium heat, sear the chicken breast for about 3-4 minutes per side until lightly browned. Lower the heat and pour in the coconut milk along with minced garlic to create a creamy sauce.

  • 6

    Simmer the chicken in the sauce for an additional 5-7 minutes or until the chicken is fully cooked and the flavors meld together. Stir occasionally.

  • 7

    Finish by drizzling lime juice over the chicken and gently stirring to combine.

  • 8

    Plate the creamy coconut chicken alongside the crispy roasted vegetables and serve hot.