Name: Creamy Coconut Curry Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup full-fat coconut milk; 0.5 cup red bell pepper; 1 cup fresh spinach; 0.25 cup yellow onion; 1 tbsp red curry paste; 0.5 tbsp ghee; 1 cup cauliflower rice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chicken

Sautéed chicken breast and crisp bell peppers simmered in a velvety coconut curry sauce and served over a bed of light cauliflower rice.

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NUTRITION

Protein

49.5g

Fat

24.8g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

1 cup fresh spinach

0.25 cup yellow onion

1 tbsp red curry paste

0.5 tbsp ghee

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat the ghee in a large skillet over medium-high heat. Add the diced onion and bell pepper, sautéing until the onion is translucent.
3
Add the chicken to the skillet and cook until golden brown on all sides, approximately 5-6 minutes.
4
Stir in the red curry paste and cook for 1 minute until fragrant, then pour in the coconut milk.
5
Reduce heat to low and simmer for 5-7 minutes until the sauce has thickened and the chicken is cooked through.
6
Stir in the fresh spinach and cook just until wilted.
7
While the curry simmers, steam or sauté the cauliflower rice in a separate pan until tender.
8
Serve the creamy curry over the cauliflower rice and garnish with fresh cilantro.