Name: Green Curry Chicken with Coconut Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.33 cup jasmine rice; 2 tbsp full-fat coconut milk; 1 tbsp green curry paste; 0.5 cup red bell pepper; 0.5 cup sugar snap peas; 1 tsp coconut oil; 1 tsp fish sauce; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro; 1 wedge lime

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

YOUR SOLIN GENERATED RECIPE

Green Curry Chicken with Coconut Rice

Sautéed chicken breast and crisp vegetables simmered in a fragrant green curry sauce, served over fluffy coconut-infused jasmine rice for a vibrant and creamy finish.

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NUTRITION

Protein

49.5g

Fat

19.1g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.33 cup jasmine rice

2 tbsp full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp coconut oil

1 tsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 wedge lime

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PREPARATION

1
Rinse the jasmine rice and cook according to package instructions using water, fluffing with a fork once done.
2
Slice the chicken breast into bite-sized strips and season with sea salt and black pepper.
3
Heat coconut oil in a large skillet or wok over medium-high heat and sear the chicken until golden and cooked through.
4
Remove chicken from the pan and set aside, then add the green curry paste to the same pan, stirring for 1 minute until fragrant.
5
Whisk in the coconut milk and fish sauce, then add the sliced bell peppers and sugar snap peas.
6
Simmer the vegetables in the sauce for 3 to 4 minutes until tender-crisp.
7
Return the chicken to the pan and toss to coat in the sauce until heated through.
8
Serve the green curry chicken over the cooked jasmine rice and garnish with fresh cilantro and a squeeze of lime.