Lean Chicken Curry with Roasted Sweet Potato

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

Lean Chicken Curry with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lean Chicken Curry with Roasted Sweet Potato

Sautéed chicken breast simmered in a light coconut curry sauce, served over cubes of oven-roasted sweet potato with a sprinkle of fresh, fragrant cilantro.

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NUTRITION

390kcal
Protein
39.5g
Fat
11.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 medium Sweet Potato

1/4 cup Light Coconut Milk

1/2 cup Red Bell Pepper

1 tsp Avocado Oil

1 tbsp Curry Powder

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss cubed sweet potatoes with half the avocado oil and a pinch of salt, then roast for 20-25 minutes until tender.

  • 3

    Heat the remaining oil in a large skillet over medium heat and sauté the diced chicken breast until golden.

  • 4

    Add the bell peppers, minced garlic, and ginger to the skillet, cooking for another 3 minutes.

  • 5

    Stir in the curry powder and pour in the light coconut milk, simmering for 5-7 minutes until the sauce thickens.

  • 6

    Serve the creamy chicken curry over the roasted sweet potatoes and garnish with fresh cilantro.

Lean Chicken Curry with Roasted Sweet Potato

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

Lean Chicken Curry with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lean Chicken Curry with Roasted Sweet Potato

Sautéed chicken breast simmered in a light coconut curry sauce, served over cubes of oven-roasted sweet potato with a sprinkle of fresh, fragrant cilantro.

NUTRITION

390kcal
Protein
39.5g
Fat
11.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 medium Sweet Potato

1/4 cup Light Coconut Milk

1/2 cup Red Bell Pepper

1 tsp Avocado Oil

1 tbsp Curry Powder

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss cubed sweet potatoes with half the avocado oil and a pinch of salt, then roast for 20-25 minutes until tender.

  • 3

    Heat the remaining oil in a large skillet over medium heat and sauté the diced chicken breast until golden.

  • 4

    Add the bell peppers, minced garlic, and ginger to the skillet, cooking for another 3 minutes.

  • 5

    Stir in the curry powder and pour in the light coconut milk, simmering for 5-7 minutes until the sauce thickens.

  • 6

    Serve the creamy chicken curry over the roasted sweet potatoes and garnish with fresh cilantro.