YOUR SOLIN GENERATED RECIPE
Creamy Coconut Green Chili Chicken with Fresh Vegetables
Enjoy a vibrant and comforting dish featuring tender chicken breast simmered in a creamy coconut milk sauce with a kick of green chili, complemented by crisp bell peppers, sweet onions, and fresh spinach. This dish is not only delicious but also packed with lean protein and a rainbow of nutrients.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Light Coconut Milk (Unsweetened)
1 Medium Green Chili
1/2 Medium Red Bell Pepper
1/4 Cup Diced Yellow Onion
1 Cup Fresh Spinach
1 Teaspoon Olive Oil
1 Clove Garlic
PREPARATION
Pat the chicken breast dry and cut it into bite-sized pieces.
In a skillet, heat olive oil over medium heat. Add the diced yellow onion and minced garlic, and sauté until translucent.
Add the chopped green chili and sliced red bell pepper to the skillet, cooking for an additional 2 minutes.
Increase the heat to medium-high and add the chicken pieces, stirring until they begin to brown on all sides.
Pour in the light coconut milk, stirring to combine, and allow the mixture to simmer. Reduce heat if needed.
Add fresh spinach to the skillet and continue cooking for 3-4 minutes until the chicken is fully cooked and the spinach has wilted.
Season with salt and pepper to taste, and serve hot.