Creamy Coconut Green Curry Chicken with Fresh Crisp Vegetables

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

Creamy Coconut Green Curry Chicken with Fresh Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Crisp Vegetables

A vibrant and aromatic dish featuring tender pieces of chicken simmered in a creamy coconut green curry sauce, accented with fresh, crisp vegetables. This dish offers a delightful balance of creamy richness and zesty freshness, perfect for a satisfying dinner.

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NUTRITION

377kcal
Protein
44.2g
Fat
16.4g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Light Coconut Milk (120g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup chopped Broccoli (45g)

1/4 cup sliced Carrot (30g)

1 tbsp Green Curry Paste (15g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Lime Juice

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Heat olive oil in a medium skillet over medium heat.

  • 2

    Add the green curry paste and sauté for about 1 minute to release its aroma.

  • 3

    Add diced chicken breast and cook until lightly browned on all sides.

  • 4

    Pour in the light coconut milk and bring to a gentle simmer.

  • 5

    Stir in the chopped red bell pepper, broccoli, and carrot. Simmer for 5-7 minutes until the vegetables are crisp-tender and the chicken is cooked through.

  • 6

    Finish with a squeeze of fresh lime juice and garnish with chopped fresh cilantro.

  • 7

    Serve hot and enjoy the creamy, aromatic flavors of the green curry.

Creamy Coconut Green Curry Chicken with Fresh Crisp Vegetables

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

Creamy Coconut Green Curry Chicken with Fresh Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Green Curry Chicken with Fresh Crisp Vegetables

A vibrant and aromatic dish featuring tender pieces of chicken simmered in a creamy coconut green curry sauce, accented with fresh, crisp vegetables. This dish offers a delightful balance of creamy richness and zesty freshness, perfect for a satisfying dinner.

NUTRITION

377kcal
Protein
44.2g
Fat
16.4g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Light Coconut Milk (120g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup chopped Broccoli (45g)

1/4 cup sliced Carrot (30g)

1 tbsp Green Curry Paste (15g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Lime Juice

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Heat olive oil in a medium skillet over medium heat.

  • 2

    Add the green curry paste and sauté for about 1 minute to release its aroma.

  • 3

    Add diced chicken breast and cook until lightly browned on all sides.

  • 4

    Pour in the light coconut milk and bring to a gentle simmer.

  • 5

    Stir in the chopped red bell pepper, broccoli, and carrot. Simmer for 5-7 minutes until the vegetables are crisp-tender and the chicken is cooked through.

  • 6

    Finish with a squeeze of fresh lime juice and garnish with chopped fresh cilantro.

  • 7

    Serve hot and enjoy the creamy, aromatic flavors of the green curry.