Name: Creamy Coconut Chicken and Vegetable Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1/4 cup Light Coconut Milk; 1 medium Zucchini; 1 medium Red Bell Pepper; 1 tsp Olive Oil; 2 cloves Garlic; 1 small Onion; Salt and Black Pepper to taste

Creamy Coconut Chicken and Vegetable Bake

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken and Vegetable Bake

Enjoy a delicious and comforting dish featuring tender chicken breasts baked with vibrant vegetables in a light, creamy coconut sauce. This dish beautifully melds the aromatic flavors of garlic and fresh produce with the subtle sweetness of coconut milk for a satisfying and balanced meal.

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NUTRITION

Protein

35.9g

Fat

14.2g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Zucchini

1 medium Red Bell Pepper

1 tsp Olive Oil

2 cloves Garlic

1 small Onion

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
Slice the zucchini and red bell pepper into bite-sized pieces. Finely mince the garlic and dice the small onion.
3
Lightly season the chicken breast with salt and black pepper on both sides.
4
Heat the olive oil in a skillet over medium heat, then add the diced onion and minced garlic. Sauté until fragrant and translucent.
5
In a baking dish, combine the sautéed garlic and onions with the zucchini and red bell pepper. Place the seasoned chicken breast on top of the vegetables.
6
Pour the light coconut milk evenly over the chicken and vegetables.
7
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
8
Remove the foil and let the dish rest for a few minutes before serving to allow the flavors to meld.