Creamy Tomato Coconut Chicken with Roasted Vegetables

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

Creamy Tomato Coconut Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Coconut Chicken with Roasted Vegetables

Savor succulent chicken bathed in a luscious tomato coconut sauce, paired with a vibrant medley of roasted vegetables. This dish balances creamy, tangy flavors with a hint of spice for a well-rounded, satisfying meal.

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NUTRITION

423kcal
Protein
36.6g
Fat
18.4g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1 medium Diced Tomato

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

2 cloves Garlic

1/4 cup Chopped Onion

2 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Toss the mixed vegetables with olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt and pepper.

  • 4

    Heat a skillet over medium heat, add a little olive oil, and sauté the chopped onions and minced garlic until translucent.

  • 5

    Add the chicken breast to the skillet and sear each side for about 3-4 minutes until lightly browned.

  • 6

    Pour in the light coconut milk and add the diced tomato. Stir well and let simmer for 8-10 minutes, or until the chicken is cooked through.

  • 7

    Stir in the fresh basil at the end, adjusting seasoning with additional salt and pepper if needed.

  • 8

    Plate the coconut tomato chicken, and serve alongside the roasted vegetables for a balanced and flavorful meal.

Creamy Tomato Coconut Chicken with Roasted Vegetables

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

Creamy Tomato Coconut Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Coconut Chicken with Roasted Vegetables

Savor succulent chicken bathed in a luscious tomato coconut sauce, paired with a vibrant medley of roasted vegetables. This dish balances creamy, tangy flavors with a hint of spice for a well-rounded, satisfying meal.

NUTRITION

423kcal
Protein
36.6g
Fat
18.4g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1 medium Diced Tomato

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

2 cloves Garlic

1/4 cup Chopped Onion

2 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Toss the mixed vegetables with olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt and pepper.

  • 4

    Heat a skillet over medium heat, add a little olive oil, and sauté the chopped onions and minced garlic until translucent.

  • 5

    Add the chicken breast to the skillet and sear each side for about 3-4 minutes until lightly browned.

  • 6

    Pour in the light coconut milk and add the diced tomato. Stir well and let simmer for 8-10 minutes, or until the chicken is cooked through.

  • 7

    Stir in the fresh basil at the end, adjusting seasoning with additional salt and pepper if needed.

  • 8

    Plate the coconut tomato chicken, and serve alongside the roasted vegetables for a balanced and flavorful meal.