Creamy Coconut Chicken and Vegetable Stew with Fresh Herbs

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

Creamy Coconut Chicken and Vegetable Stew with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken and Vegetable Stew with Fresh Herbs

A warm, comforting stew where tender chicken and vibrant vegetables are simmered in a light coconut milk broth, accented by the fresh aroma of cilantro and parsley. This dish offers a creamy texture and a delicate tropical twist, perfect for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

382kcal
Protein
43.1g
Fat
13.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Low-Fat Unsweetened Coconut Milk

1 teaspoon Coconut Oil

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1 cup Spinach

1/2 cup Diced Tomatoes

1/2 cup Low-Sodium Vegetable Broth

2 tablespoons Fresh Herbs (Cilantro & Parsley)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

    Add the chopped red bell pepper and sliced zucchini to the pan, and sauté for about 3-4 minutes until they start to soften.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the pan. Cook until the chicken begins to brown, about 5 minutes.

  • 4

    Pour in the low-sodium vegetable broth and diced tomatoes. Stir to combine.

  • 5

    Add the coconut milk and bring the mixture to a simmer.

  • 6

    Let the stew simmer gently for 8-10 minutes, allowing the flavors to meld and the chicken to cook through.

  • 7

    Stir in the fresh spinach and herbs, cooking for another 2 minutes until the spinach wilts.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.

Creamy Coconut Chicken and Vegetable Stew with Fresh Herbs

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

Creamy Coconut Chicken and Vegetable Stew with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken and Vegetable Stew with Fresh Herbs

A warm, comforting stew where tender chicken and vibrant vegetables are simmered in a light coconut milk broth, accented by the fresh aroma of cilantro and parsley. This dish offers a creamy texture and a delicate tropical twist, perfect for a nourishing dinner.

NUTRITION

382kcal
Protein
43.1g
Fat
13.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Low-Fat Unsweetened Coconut Milk

1 teaspoon Coconut Oil

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1 cup Spinach

1/2 cup Diced Tomatoes

1/2 cup Low-Sodium Vegetable Broth

2 tablespoons Fresh Herbs (Cilantro & Parsley)

PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

    Add the chopped red bell pepper and sliced zucchini to the pan, and sauté for about 3-4 minutes until they start to soften.

  • 3

    Cut the chicken breast into bite-sized pieces and add to the pan. Cook until the chicken begins to brown, about 5 minutes.

  • 4

    Pour in the low-sodium vegetable broth and diced tomatoes. Stir to combine.

  • 5

    Add the coconut milk and bring the mixture to a simmer.

  • 6

    Let the stew simmer gently for 8-10 minutes, allowing the flavors to meld and the chicken to cook through.

  • 7

    Stir in the fresh spinach and herbs, cooking for another 2 minutes until the spinach wilts.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.