Name: Curry Chicken and Plantain Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 tsp avocado oil; 0.25 cup yellow onion; 0.25 cup red bell pepper; 1 clove garlic; 0.5 tsp fresh ginger; 1 tsp curry powder; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.13 tsp black pepper; 2 tbsp lite coconut milk; 0.33 cup cooked jasmine rice; 0.5 medium yellow plantain

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

YOUR SOLIN GENERATED RECIPE

Curry Chicken and Plantain Rice Bowl

Sautéed chicken breast simmered in a fragrant yellow curry sauce, served over fluffy jasmine rice with sweet, caramelized plantains for a vibrant tropical finish.

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NUTRITION

Protein

43.6g

Fat

13.4g

Carbs

50.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 tsp avocado oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.5 tsp fresh ginger

1 tsp curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.13 tsp black pepper

2 tbsp lite coconut milk

0.33 cup cooked jasmine rice

0.5 medium yellow plantain

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat half of the avocado oil in a large skillet over medium heat and sauté the onion, bell pepper, garlic, and ginger until fragrant.
3
Add the chicken to the skillet and cook until browned on all sides.
4
Stir in the curry powder and turmeric, then pour in the lite coconut milk and simmer for 5-7 minutes until the sauce thickens.
5
In a separate small non-stick pan, heat the remaining avocado oil and fry the sliced plantains until they are golden brown and caramelized.
6
Serve the curry chicken over the cooked jasmine rice and top with the warm plantains.