Name: Creamy Garlic Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 tbsp olive oil; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 2 cloves garlic; 2 tbsp full-fat coconut milk; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Creamy Garlic Chicken and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Chicken and Roasted Vegetables

Pan-seared chicken breast simmered in a velvety garlic coconut sauce, served with a colorful medley of crisp-tender roasted vegetables.

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NUTRITION

Protein

48.7g

Fat

20.9g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

2 cloves garlic

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400F and line a baking sheet with parchment paper.
2
Place the broccoli, chopped bell pepper, and sliced zucchini on the sheet; drizzle with half of the olive oil and season with a pinch of salt and pepper.
3
Roast the vegetables for 15-20 minutes until they are tender and show slight golden edges.
4
While vegetables roast, season the chicken breast with dried oregano and the remaining salt and pepper.
5
Heat the remaining olive oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked.
6
Remove the chicken from the pan to rest; reduce heat to medium and add minced garlic to the skillet, sautéing for 30 seconds.
7
Pour in the coconut milk, stirring constantly for 1-2 minutes to scrape up the browned bits until the sauce thickens slightly.
8
Slice the chicken and serve immediately, drizzled with the garlic sauce and accompanied by the roasted vegetables.