Name: Green Curry Chicken with Coconut Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.5 cup Cooked jasmine rice; 0.25 cup Full-fat coconut milk; 1 tbsp Full-fat coconut milk; 1 tbsp Green curry paste; 0.5 cup Zucchini; 0.5 cup Red bell pepper; 1 tsp Avocado oil; 1 tsp Fish sauce; 0.5 tsp Coconut sugar; 1 tbsp Thai basil; 1 tsp Lime juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Green Curry Chicken with Coconut Rice

Tender chicken breast and crisp vegetables simmered in a fragrant green curry sauce served over creamy coconut-infused rice for a velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.7g

Fat

21.3g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked jasmine rice

0.25 cup Full-fat coconut milk

1 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Zucchini

0.5 cup Red bell pepper

1 tsp Avocado oil

1 tsp Fish sauce

0.5 tsp Coconut sugar

1 tbsp Thai basil

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Warm the pre-cooked jasmine rice in a small pan with 1 tbsp coconut milk and a pinch of salt until creamy and heated through.
2
Season the cubed chicken breast with sea salt and black pepper.
3
Heat avocado oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.
4
Remove chicken from the pan and add green curry paste, stirring for 1 minute until the aromatics are released.
5
Pour in 0.25 cup coconut milk, fish sauce, and coconut sugar, whisking until the sauce is smooth and bubbling.
6
Toss in sliced zucchini and bell peppers, simmering for 3 minutes until tender-crisp.
7
Return the chicken to the skillet, stir in lime juice and fresh Thai basil, then serve immediately over the warm coconut rice.