Name: Green Curry Chicken with Coconut Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked jasmine rice; 0.25 cup full-fat coconut milk; 1 tbsp green curry paste; 0.5 cup red bell pepper; 0.5 cup snap peas; 1 tsp avocado oil; 0.25 tsp sea salt; 1 tbsp fresh cilantro; 1 tsp coconut aminos

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

Sautéed chicken breast simmered in a fragrant green curry sauce with crisp vegetables, served over creamy coconut-infused jasmine rice for a silky finish.

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NUTRITION

Protein

49.7g

Fat

21.7g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.25 cup full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp avocado oil

0.25 tsp sea salt

1 tbsp fresh cilantro

1 tsp coconut aminos

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PREPARATION

1
Slice the chicken breast into bite-sized strips and thinly slice the red bell pepper.
2
Heat the avocado oil in a large skillet or wok over medium-high heat.
3
Add the chicken and sea salt to the skillet, sautéing for 5-6 minutes until the chicken is golden and cooked through.
4
Stir in the green curry paste and cook for 1 minute until the aromatics are toasted and fragrant.
5
Pour in the full-fat coconut milk and coconut aminos, stirring to combine and scraping up any browned bits from the pan.
6
Add the red bell pepper and snap peas to the sauce, simmering for 3-4 minutes until the vegetables are tender-crisp and the sauce has thickened slightly.
7
Place the warm cooked jasmine rice in a bowl and ladle the green curry chicken and vegetables over the top.
8
Garnish with freshly chopped cilantro and serve immediately.