Creamy Turmeric Chicken with Roasted Vegetables

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

Creamy Turmeric Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Turmeric Chicken with Roasted Vegetables

Enjoy a vibrant and comforting dish where tender chicken is infused with warm turmeric and a touch of creamy coconut milk, paired perfectly with an array of roasted vegetables for a balanced, wholesome meal.

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NUTRITION

343kcal
Protein
34.3g
Fat
13.2g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

1/2 tsp Turmeric Powder

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, combine the light coconut milk, turmeric powder, garlic powder, salt, and pepper. Add the chicken breast to the marinade and let it sit for at least 15 minutes.

  • 3

    Meanwhile, toss the mixed vegetables with olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 4

    Place the vegetables in the oven and roast for about 20-25 minutes, stirring halfway through until they are tender and slightly caramelized.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the marinated chicken breast for about 3-4 minutes per side until it is golden on the outside and cooked through.

  • 6

    Plate the seared chicken with a drizzle of any extra coconut-turmeric sauce from the pan, and serve alongside the roasted vegetables.

Creamy Turmeric Chicken with Roasted Vegetables

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

Creamy Turmeric Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Turmeric Chicken with Roasted Vegetables

Enjoy a vibrant and comforting dish where tender chicken is infused with warm turmeric and a touch of creamy coconut milk, paired perfectly with an array of roasted vegetables for a balanced, wholesome meal.

NUTRITION

343kcal
Protein
34.3g
Fat
13.2g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

1/2 tsp Turmeric Powder

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, combine the light coconut milk, turmeric powder, garlic powder, salt, and pepper. Add the chicken breast to the marinade and let it sit for at least 15 minutes.

  • 3

    Meanwhile, toss the mixed vegetables with olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 4

    Place the vegetables in the oven and roast for about 20-25 minutes, stirring halfway through until they are tender and slightly caramelized.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the marinated chicken breast for about 3-4 minutes per side until it is golden on the outside and cooked through.

  • 6

    Plate the seared chicken with a drizzle of any extra coconut-turmeric sauce from the pan, and serve alongside the roasted vegetables.