Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

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

Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

Enjoy a vibrant plate of tender chicken simmered in a light coconut cream sauce paired with roasted sweet potatoes and crisp green beans. This dish delivers a delightful fusion of savory and subtly sweet flavors, perfect for a balanced dinner that’s comforting yet energizing.

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NUTRITION

398kcal
Protein
39.7g
Fat
12.4g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Sweet Potato

1 cup Green Beans

1 tsp Coconut Oil

Salt and Pepper (to taste)

2 cloves Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-size pieces, then toss with a little coconut oil, salt, and pepper. Spread them on a baking sheet.

  • 2

    Roast the sweet potatoes for 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potatoes roast, heat a skillet over medium heat with the remaining coconut oil. Mince the garlic and ginger, then sauté until fragrant for about 1-2 minutes.

  • 4

    Add the chicken breast to the skillet and season with salt and pepper. Cook for about 5-6 minutes on each side until fully cooked and slightly golden.

  • 5

    Lower the heat and pour in the light coconut milk, stirring to combine with the chicken and aromatics. Let it simmer for 3-4 minutes to meld the flavors.

  • 6

    Blanch or steam the green beans until just tender, about 3-4 minutes, then toss lightly in the pan with the chicken or serve on the side.

  • 7

    Plate the creamy coconut chicken alongside the roasted sweet potatoes and green beans. Drizzle the coconut sauce over the chicken for an added burst of flavor.

Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

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

Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes and Green Beans

Enjoy a vibrant plate of tender chicken simmered in a light coconut cream sauce paired with roasted sweet potatoes and crisp green beans. This dish delivers a delightful fusion of savory and subtly sweet flavors, perfect for a balanced dinner that’s comforting yet energizing.

NUTRITION

398kcal
Protein
39.7g
Fat
12.4g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 medium Sweet Potato

1 cup Green Beans

1 tsp Coconut Oil

Salt and Pepper (to taste)

2 cloves Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-size pieces, then toss with a little coconut oil, salt, and pepper. Spread them on a baking sheet.

  • 2

    Roast the sweet potatoes for 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potatoes roast, heat a skillet over medium heat with the remaining coconut oil. Mince the garlic and ginger, then sauté until fragrant for about 1-2 minutes.

  • 4

    Add the chicken breast to the skillet and season with salt and pepper. Cook for about 5-6 minutes on each side until fully cooked and slightly golden.

  • 5

    Lower the heat and pour in the light coconut milk, stirring to combine with the chicken and aromatics. Let it simmer for 3-4 minutes to meld the flavors.

  • 6

    Blanch or steam the green beans until just tender, about 3-4 minutes, then toss lightly in the pan with the chicken or serve on the side.

  • 7

    Plate the creamy coconut chicken alongside the roasted sweet potatoes and green beans. Drizzle the coconut sauce over the chicken for an added burst of flavor.