Creamy Coconut Lime Chicken with Roasted Vegetables

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

Creamy Coconut Lime Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lime Chicken with Roasted Vegetables

Savor the tropical twist in this dish featuring tender chicken simmered in a light, creamy coconut lime sauce, perfectly paired with a medley of roasted vegetables. The harmonious blend of zesty lime, aromatic garlic, and subtle coconut flavors creates a refreshing and hearty meal suitable for any time of the day.

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NUTRITION

311kcal
Protein
37.3g
Fat
12.4g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 Lime

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in olive oil and a pinch of salt and pepper, then spread evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes or until they are tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and minced garlic. Heat a non-stick skillet over medium heat and cook the chicken for about 5-6 minutes per side until browned and cooked through.

  • 5

    Reduce the heat, add the light coconut milk to the skillet, and squeeze in the juice of one lime. Allow the sauce to simmer for 2-3 minutes, letting the flavors meld and the sauce slightly thicken.

  • 6

    Plate the roasted vegetables and lay the chicken on top. Drizzle any remaining coconut lime sauce over the chicken, garnish with a little lime zest if desired, and serve immediately.

Creamy Coconut Lime Chicken with Roasted Vegetables

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

Creamy Coconut Lime Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Lime Chicken with Roasted Vegetables

Savor the tropical twist in this dish featuring tender chicken simmered in a light, creamy coconut lime sauce, perfectly paired with a medley of roasted vegetables. The harmonious blend of zesty lime, aromatic garlic, and subtle coconut flavors creates a refreshing and hearty meal suitable for any time of the day.

NUTRITION

311kcal
Protein
37.3g
Fat
12.4g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 Lime

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in olive oil and a pinch of salt and pepper, then spread evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes or until they are tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and minced garlic. Heat a non-stick skillet over medium heat and cook the chicken for about 5-6 minutes per side until browned and cooked through.

  • 5

    Reduce the heat, add the light coconut milk to the skillet, and squeeze in the juice of one lime. Allow the sauce to simmer for 2-3 minutes, letting the flavors meld and the sauce slightly thicken.

  • 6

    Plate the roasted vegetables and lay the chicken on top. Drizzle any remaining coconut lime sauce over the chicken, garnish with a little lime zest if desired, and serve immediately.