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 twist of tender, lightly seasoned chicken simmered in a creamy coconut sauce, paired with crisp, roasted asparagus for a delightfully balanced meal that's both comforting and vibrant.

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NUTRITION

325kcal
Protein
39.8g
Fat
13.5g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/3 cup Light Coconut Milk (80g)

8 spears Asparagus (134g)

1 tsp Olive Oil (5g)

2 cloves Garlic

1 tbsp Lime Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and prepare a baking sheet lined with parchment paper.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.

  • 4

    Add the chicken breast to the skillet and sear for 2-3 minutes on each side until lightly golden.

  • 5

    Pour in the light coconut milk and lime juice, reduce the heat, and let the chicken simmer for about 8-10 minutes until cooked through and the sauce slightly thickens.

  • 6

    While the chicken simmers, toss the asparagus with a pinch of salt and pepper, and drizzle a tiny bit of olive oil if desired.

  • 7

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly crispy at the edges.

  • 8

    Plate the chicken, spoon the creamy coconut sauce over it, and serve with the roasted asparagus on the side.

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 twist of tender, lightly seasoned chicken simmered in a creamy coconut sauce, paired with crisp, roasted asparagus for a delightfully balanced meal that's both comforting and vibrant.

NUTRITION

325kcal
Protein
39.8g
Fat
13.5g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/3 cup Light Coconut Milk (80g)

8 spears Asparagus (134g)

1 tsp Olive Oil (5g)

2 cloves Garlic

1 tbsp Lime Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and prepare a baking sheet lined with parchment paper.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.

  • 4

    Add the chicken breast to the skillet and sear for 2-3 minutes on each side until lightly golden.

  • 5

    Pour in the light coconut milk and lime juice, reduce the heat, and let the chicken simmer for about 8-10 minutes until cooked through and the sauce slightly thickens.

  • 6

    While the chicken simmers, toss the asparagus with a pinch of salt and pepper, and drizzle a tiny bit of olive oil if desired.

  • 7

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly crispy at the edges.

  • 8

    Plate the chicken, spoon the creamy coconut sauce over it, and serve with the roasted asparagus on the side.