YOUR SOLIN GENERATED RECIPE
Creamy Spiced Coconut Chicken with Roasted Cauliflower and Wilted Spinach
Savor the vibrant flavors of tender spiced chicken bathed in a light, creamy coconut sauce paired with roasted cauliflower florets and gently wilted spinach. This dish balances warmth and freshness in every bite, delivering a satisfying meal that’s both comforting and energizing.
INGREDIENTS
6 oz Boneless Skinless Chicken Breast (~170g)
1 cup Cauliflower Florets (~107g)
3 cups Fresh Spinach (~90g)
1/4 cup Light Coconut Milk (~60g)
1 tsp Coconut Oil (~5g)
1 Garlic Clove
1 tsp Ground Cumin
1 tsp Ground Turmeric
1 tsp Smoked Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F for roasting the cauliflower.
Toss the cauliflower florets with a little salt, pepper, and a drizzle of coconut oil, then spread them on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
Meanwhile, season the chicken breast with salt, pepper, smoked paprika, ground cumin, and turmeric.
Heat the remaining coconut oil in a skillet over medium heat. Add the minced garlic and briefly sauté until fragrant.
Place the seasoned chicken in the skillet and sear for about 2-3 minutes on each side until golden.
Pour in the light coconut milk and allow the chicken to simmer in the creamy sauce for an additional 5-7 minutes, or until the chicken is cooked through.
In a separate pan, quickly wilt the spinach over medium heat for 1-2 minutes until just tender.
Assemble the dish by placing the roasted cauliflower and wilted spinach on a plate, then nestle the creamy spiced chicken on top. Spoon some of the coconut sauce over the chicken and vegetables.
Serve warm and enjoy your balanced, flavorful dinner.