Creamy Thai Coconut Chicken with Fresh Herbs and Roasted Vegetables

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

Creamy Thai Coconut Chicken with Fresh Herbs and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Chicken with Fresh Herbs and Roasted Vegetables

Enjoy a delicious, aromatic Thai-inspired dish featuring tender coconut-infused chicken paired with a medley of roasted vegetables and finished with fresh, vibrant herbs. This dish is both soothing and invigorating, perfect for a satisfying dinner that brings together contrasting textures and flavors in every bite.

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NUTRITION

315kcal
Protein
37.2g
Fat
12.9g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 cup Lite Coconut Milk (60g)

1/2 cup Red Bell Pepper slices (75g)

1/2 cup Zucchini slices (65g)

1 tsp Olive Oil (4.5g)

1 garlic clove

2 tbsp Fresh Basil

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place red bell pepper and zucchini slices on a baking sheet. Drizzle with olive oil and lightly toss with a pinch of salt if desired. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, thinly slice the chicken breast. In a skillet over medium heat, add the chicken and sauté until lightly browned on each side, about 4-5 minutes per side.

  • 4

    Minced a garlic clove and add it to the skillet with the chicken for the final minute of cooking to release its aroma.

  • 5

    Lower the heat, then pour in the lite coconut milk. Let it simmer for 3-4 minutes so the chicken absorbs the creamy, Thai-inspired flavors.

  • 6

    Stir in the lime juice and add the fresh basil and cilantro. Adjust seasoning to taste.

  • 7

    Plate the creamy coconut chicken on a serving dish and top with the roasted vegetables.

  • 8

    Garnish with additional herbs if desired and serve warm.

Creamy Thai Coconut Chicken with Fresh Herbs and Roasted Vegetables

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

Creamy Thai Coconut Chicken with Fresh Herbs and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Thai Coconut Chicken with Fresh Herbs and Roasted Vegetables

Enjoy a delicious, aromatic Thai-inspired dish featuring tender coconut-infused chicken paired with a medley of roasted vegetables and finished with fresh, vibrant herbs. This dish is both soothing and invigorating, perfect for a satisfying dinner that brings together contrasting textures and flavors in every bite.

NUTRITION

315kcal
Protein
37.2g
Fat
12.9g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 cup Lite Coconut Milk (60g)

1/2 cup Red Bell Pepper slices (75g)

1/2 cup Zucchini slices (65g)

1 tsp Olive Oil (4.5g)

1 garlic clove

2 tbsp Fresh Basil

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place red bell pepper and zucchini slices on a baking sheet. Drizzle with olive oil and lightly toss with a pinch of salt if desired. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, thinly slice the chicken breast. In a skillet over medium heat, add the chicken and sauté until lightly browned on each side, about 4-5 minutes per side.

  • 4

    Minced a garlic clove and add it to the skillet with the chicken for the final minute of cooking to release its aroma.

  • 5

    Lower the heat, then pour in the lite coconut milk. Let it simmer for 3-4 minutes so the chicken absorbs the creamy, Thai-inspired flavors.

  • 6

    Stir in the lime juice and add the fresh basil and cilantro. Adjust seasoning to taste.

  • 7

    Plate the creamy coconut chicken on a serving dish and top with the roasted vegetables.

  • 8

    Garnish with additional herbs if desired and serve warm.