Name: Creamy Coconut Chicken and Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 0.5 tbsp extra virgin olive oil; 0.25 cup full-fat coconut milk; 1 cup fresh spinach; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.25 tsp ground turmeric; 1 tsp fresh lime juice

Creamy Coconut Chicken and Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken and Roasted Sweet Potatoes

Tender chicken breast simmered in a velvety coconut sauce with turmeric and lime, served alongside caramelized roasted sweet potatoes.

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NUTRITION

Protein

48.2g

Fat

23.7g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 tbsp extra virgin olive oil

0.25 cup full-fat coconut milk

1 cup fresh spinach

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.25 tsp ground turmeric

1 tsp fresh lime juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Peel and cube the sweet potato into 1-inch pieces, then toss with olive oil and half of the sea salt and black pepper.
3
Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and caramelized.
4
While potatoes roast, season the chicken breast with the remaining salt, pepper, and garlic powder.
5
Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked.
6
Reduce the heat to low and pour in the coconut milk and turmeric, stirring to combine with the pan juices.
7
Add the fresh spinach to the skillet and stir until just wilted, then finish the sauce with fresh lime juice.
8
Slice the chicken and serve it drizzled with the creamy coconut sauce alongside the roasted sweet potatoes.