Name: Grilled Chicken with Coconut Curry Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Light Coconut Milk; 0.6 cup Cooked Basmati Rice; 1.5 tsp Coconut Oil; 1 cup Cauliflower florets; 1/2 cup Green Beans; 1 tbsp South Indian Spice Blend (Mustard seeds, Curry leaves, Turmeric, Ginger)

Grilled Chicken with Coconut Curry Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Coconut Curry Vegetables

Tender chicken breast grilled with turmeric and ginger, served over a fragrant coconut curry of cauliflower and green beans finished with toasted mustard seeds.

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NUTRITION

Protein

39.6g

Fat

15.8g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

0.6 cup Cooked Basmati Rice

1.5 tsp Coconut Oil

1 cup Cauliflower florets

1/2 cup Green Beans

1 tbsp South Indian Spice Blend (Mustard seeds, Curry leaves, Turmeric, Ginger)

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PREPARATION

1
Rub the chicken breast with turmeric, grated ginger, and a pinch of salt, then grill over medium-high heat until fully cooked and charred.
2
Heat the coconut oil in a large skillet and add mustard seeds until they begin to pop.
3
Add the curry leaves, cauliflower, and green beans to the skillet, sautéing for 3-4 minutes.
4
Pour in the light coconut milk and simmer the vegetables until tender and the sauce has slightly thickened.
5
Slice the grilled chicken into strips.
6
Serve the coconut curry vegetables and chicken over the warm basmati rice.