Name: Dairy-Free Coconut Curry Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup full-fat coconut milk; 0.5 cup cooked jasmine rice; 1 tsp extra virgin olive oil; 0.5 cup red bell pepper; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp fresh ginger; 1 tsp yellow curry powder; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup baby spinach

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

YOUR SOLIN GENERATED RECIPE

Dairy-Free Coconut Curry Chicken

Tender chicken breast simmered in a creamy, aromatic coconut milk sauce with vibrant bell peppers and served over fluffy jasmine rice.

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NUTRITION

Protein

50g

Fat

21.4g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

0.5 cup cooked jasmine rice

1 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp yellow curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan and set aside.
3
In the same skillet, add the diced onion and sliced bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.
4
Stir in the minced garlic, grated ginger, curry powder, and turmeric, cooking for 1 minute until highly fragrant.
5
Pour in the full-fat coconut milk and bring the mixture to a gentle simmer, scraping the bottom of the pan to release any browned bits.
6
Add the cooked chicken back into the skillet and fold in the baby spinach, stirring until the greens are just wilted.
7
Serve the creamy curry immediately over the warm jasmine rice.