Creamy Coconut Chicken with Roasted Asparagus

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

Creamy Coconut Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Asparagus

Savor the tropical flavors of tender chicken simmered in a creamy coconut sauce, paired with crisp, perfectly roasted asparagus. This dish delivers a delightful balance of savory and subtle sweetness, making it a nourishing and satisfying meal.

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NUTRITION

358kcal
Protein
47.8g
Fat
14.8g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 cup Asparagus

1 tsp Olive Oil

2 cloves Garlic

Pinch of Salt

Dash of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the asparagus and toss with olive oil, salt, and pepper. Arrange on a baking sheet in a single layer.

  • 3

    Roast the asparagus in the preheated oven for about 12-15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, season the chicken breast generously with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for 2-3 minutes on each side until golden.

  • 6

    Reduce the heat to medium-low, add minced garlic, and stir for 30 seconds until fragrant.

  • 7

    Pour in the light coconut milk and let the chicken simmer for an additional 5-7 minutes until fully cooked and the sauce slightly thickens.

  • 8

    Plate the chicken with a generous drizzle of the coconut sauce and serve alongside the roasted asparagus.

Creamy Coconut Chicken with Roasted Asparagus

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

Creamy Coconut Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Asparagus

Savor the tropical flavors of tender chicken simmered in a creamy coconut sauce, paired with crisp, perfectly roasted asparagus. This dish delivers a delightful balance of savory and subtle sweetness, making it a nourishing and satisfying meal.

NUTRITION

358kcal
Protein
47.8g
Fat
14.8g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 cup Asparagus

1 tsp Olive Oil

2 cloves Garlic

Pinch of Salt

Dash of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the asparagus and toss with olive oil, salt, and pepper. Arrange on a baking sheet in a single layer.

  • 3

    Roast the asparagus in the preheated oven for about 12-15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, season the chicken breast generously with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for 2-3 minutes on each side until golden.

  • 6

    Reduce the heat to medium-low, add minced garlic, and stir for 30 seconds until fragrant.

  • 7

    Pour in the light coconut milk and let the chicken simmer for an additional 5-7 minutes until fully cooked and the sauce slightly thickens.

  • 8

    Plate the chicken with a generous drizzle of the coconut sauce and serve alongside the roasted asparagus.