Name: Coconut Yellow 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; 1 tsp coconut oil; 1 tbsp yellow curry paste; 0.5 cup cauliflower florets; 0.5 cup red bell pepper; 0.25 cup yellow onion; 0.25 cup cooked jasmine rice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh ginger; 1 clove garlic; 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 Yellow Curry Chicken

Tender chicken breast simmered in a creamy, golden coconut yellow curry sauce with crisp bell peppers and cauliflower for a wonderfully aromatic meal.

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NUTRITION

Protein

48.9g

Fat

23.0g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tsp coconut oil

1 tbsp yellow curry paste

0.5 cup cauliflower florets

0.5 cup red bell pepper

0.25 cup yellow onion

0.25 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

1 tbsp fresh cilantro

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PREPARATION

1
Heat the coconut oil in a large skillet over medium heat.
2
Add the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.
3
Add the chicken breast pieces to the skillet, seasoning with sea salt and black pepper, and cook until lightly browned on all sides.
4
Stir in the yellow curry paste, coating the chicken and aromatics thoroughly to release the spices.
5
Pour in the full-fat coconut milk and bring the mixture to a gentle simmer.
6
Add the cauliflower florets and sliced red bell pepper, covering the skillet and simmering for 8-10 minutes until the chicken is cooked through and vegetables are tender-crisp.
7
Serve the curry over the cooked jasmine rice and garnish with fresh cilantro.