Creamy Coconut Chicken Curry with Roasted Vegetables and Brown Rice

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

Creamy Coconut Chicken Curry with Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Roasted Vegetables and Brown Rice

A comforting and vibrant dish featuring tender chicken simmered in a light coconut curry, paired with a medley of roasted vegetables and served over nutty brown rice. This recipe offers a burst of tropical richness combined with warming spices, perfect for a balanced and satisfying meal.

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NUTRITION

470kcal
Protein
38.3g
Fat
16.8g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1/2 cup cooked Brown Rice

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

1/2 medium Onion

2 cloves Garlic

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss mixed vegetables (such as zucchini, bell pepper, and cauliflower) with olive oil, salt, and pepper. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, heat a pan over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 4

    Cut the chicken breast into bite-sized pieces and add to the pan. Season with salt, pepper, and curry powder. Cook until the chicken is browned on all sides and nearly cooked through.

  • 5

    Pour in the light coconut milk and allow the curry to simmer for an additional 5-7 minutes, letting the flavors meld together.

  • 6

    Warm the cooked brown rice if needed.

  • 7

    Serve the creamy coconut chicken curry over a bed of brown rice and top with the roasted vegetables. Enjoy immediately.

Creamy Coconut Chicken Curry with Roasted Vegetables and Brown Rice

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

Creamy Coconut Chicken Curry with Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Roasted Vegetables and Brown Rice

A comforting and vibrant dish featuring tender chicken simmered in a light coconut curry, paired with a medley of roasted vegetables and served over nutty brown rice. This recipe offers a burst of tropical richness combined with warming spices, perfect for a balanced and satisfying meal.

NUTRITION

470kcal
Protein
38.3g
Fat
16.8g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1/2 cup cooked Brown Rice

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

1/2 medium Onion

2 cloves Garlic

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss mixed vegetables (such as zucchini, bell pepper, and cauliflower) with olive oil, salt, and pepper. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, heat a pan over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 4

    Cut the chicken breast into bite-sized pieces and add to the pan. Season with salt, pepper, and curry powder. Cook until the chicken is browned on all sides and nearly cooked through.

  • 5

    Pour in the light coconut milk and allow the curry to simmer for an additional 5-7 minutes, letting the flavors meld together.

  • 6

    Warm the cooked brown rice if needed.

  • 7

    Serve the creamy coconut chicken curry over a bed of brown rice and top with the roasted vegetables. Enjoy immediately.