Name: Coconut Curry Chicken with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.33 cup cooked basmati rice; 3 tbsp full-fat coconut milk; 1 tsp coconut oil; 0.5 cup red bell pepper; 1 cup fresh baby spinach; 1 tbsp yellow curry powder; 1 tsp fresh ginger; 1 clove garlic; 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

Coconut Curry Chicken with Basmati Rice

Sautéed chicken breast simmered in a creamy, aromatic coconut curry sauce served over fluffy basmati rice.

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NUTRITION

Protein

49.4g

Fat

20.2g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.33 cup cooked basmati rice

3 tbsp full-fat coconut milk

1 tsp coconut oil

0.5 cup red bell pepper

1 cup fresh baby spinach

1 tbsp yellow curry powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Heat coconut oil in a large skillet over medium-high heat.
2
Season the chicken breast pieces with sea salt and black pepper, then sear in the hot pan until golden brown.
3
Add the sliced red bell peppers, minced ginger, and garlic to the pan and sauté until the vegetables are tender and fragrant.
4
Stir in the yellow curry powder and cook for 30 seconds to toast the spices.
5
Pour in the full-fat coconut milk and bring the mixture to a gentle simmer, allowing the sauce to thicken slightly.
6
Fold in the fresh baby spinach and stir until just wilted.
7
Serve the chicken and curry sauce over the warm cooked basmati rice and garnish with fresh cilantro.