Name: Chicken Coconut Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.33 cup Cooked basmati rice; 3 tbsp Full-fat coconut milk; 1 tsp Avocado oil; 0.5 cup Red bell pepper; 1 cup Baby spinach; 1 tbsp Yellow curry paste; 1 tsp Fresh ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 tbsp Water

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

YOUR SOLIN GENERATED RECIPE

Chicken Coconut Curry with Basmati Rice

Tender chicken breast simmered in a velvety coconut curry sauce with vibrant bell peppers and fresh spinach, served over fragrant basmati rice.

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NUTRITION

Protein

48.8g

Fat

19.8g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.33 cup Cooked basmati rice

3 tbsp Full-fat coconut milk

1 tsp Avocado oil

0.5 cup Red bell pepper

1 cup Baby spinach

1 tbsp Yellow curry paste

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Water

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PREPARATION

1
Heat the avocado oil in a large skillet over medium-high heat.
2
Season the diced chicken breast with sea salt and black pepper, then sear in the skillet until golden brown on all sides.
3
Add the minced garlic, grated ginger, and sliced red bell peppers to the pan, sautéing for 2-3 minutes until the vegetables begin to soften.
4
Stir in the yellow curry paste and water, mixing thoroughly to coat the chicken and vegetables.
5
Pour in the full-fat coconut milk and bring the mixture to a gentle simmer for 5-7 minutes until the sauce has thickened and the chicken is cooked through.
6
Fold in the fresh baby spinach until just wilted and serve the curry immediately over the warm basmati rice.