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; 0.5 tbsp extra virgin olive oil; 1 tbsp red curry paste; 0.25 cup full-fat coconut milk; 0.5 cup red bell pepper; 1 cup fresh baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp ground ginger

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

Tender chicken breast simmered in a velvety coconut curry sauce with crisp bell peppers and fresh spinach for a vibrant, aromatic meal.

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NUTRITION

Protein

47.2g

Fat

24.7g

Carbs

12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 tbsp red curry paste

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp ground ginger

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PREPARATION

1
Cut the chicken breast into bite-sized 1-inch cubes and thinly slice the red bell pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the chicken cubes to the skillet and season with sea salt, black pepper, garlic powder, and ground ginger.
4
Sauté the chicken for 5-6 minutes until golden brown and cooked through.
5
Add the sliced red bell peppers and the red curry paste to the skillet, stirring for 2 minutes until the paste is fragrant.
6
Pour in the full-fat coconut milk and stir well to combine, scraping up any browned bits from the bottom of the pan.
7
Reduce the heat to low and let the sauce simmer for 3-4 minutes until it thickens slightly.
8
Fold in the fresh baby spinach and stir until just wilted, then serve immediately in a shallow bowl.