Name: Curried Chicken and Vegetable Stew
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 cup cauliflower florets; 0.5 cup carrots; 1 cup fresh spinach; 0.25 cup yellow onion; 1 tsp curry powder; 0.5 tsp ground ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup chicken bone broth

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

YOUR SOLIN GENERATED RECIPE

Curried Chicken and Vegetable Stew

Sautéed chicken breast simmered in a creamy, golden coconut curry sauce with vibrant cauliflower and carrots for a warming and fragrant meal.

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NUTRITION

Protein

51.2g

Fat

21.9g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tsp coconut oil

1 cup cauliflower florets

0.5 cup carrots

1 cup fresh spinach

0.25 cup yellow onion

1 tsp curry powder

0.5 tsp ground ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup chicken bone broth

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PREPARATION

1
Heat coconut oil in a large skillet or pot over medium heat.
2
Add diced chicken breast, sea salt, and black pepper, cooking until browned on all sides.
3
Stir in the diced yellow onion, carrots, and cauliflower florets, sautéing for 5 minutes until slightly softened.
4
Add the minced garlic, ground ginger, and curry powder, stirring for 1 minute until highly aromatic.
5
Pour in the chicken bone broth and full-fat coconut milk, scraping the bottom of the pan to release any browned bits.
6
Bring to a gentle simmer, cover, and cook for 10-12 minutes until vegetables are tender and chicken is cooked through.
7
Stir in the fresh spinach until wilted and serve hot.