Name: Coconut Curry Chicken with Vegetables
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 tbsp red curry paste; 1 tsp coconut oil; 0.5 cup red bell pepper; 0.5 cup snap peas; 1 tsp fresh ginger; 1 clove garlic; 1 tbsp lime juice; 0.25 tsp sea salt; 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 Curry Chicken with Vegetables

Tender chicken breast and crisp vegetables simmered in a creamy, fragrant coconut curry sauce infused with aromatic ginger and lime.

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NUTRITION

Protein

48.1g

Fat

21.8g

Carbs

17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tbsp red curry paste

1 tsp coconut oil

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fresh ginger

1 clove garlic

1 tbsp lime juice

0.25 tsp sea salt

1 tbsp fresh cilantro

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips and season lightly with sea salt.
2
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering.
3
Add the chicken to the pan and sear for 3 to 4 minutes until golden brown but not fully cooked through, then remove and set aside.
4
In the same skillet, add the minced garlic, grated ginger, and sliced red bell peppers, sautéing for 2 minutes.
5
Stir in the red curry paste and cook for 1 minute to release the oils and aromatics.
6
Pour in the full-fat coconut milk and bring the mixture to a gentle simmer.
7
Return the chicken to the pan along with the snap peas and continue to simmer for 4 to 5 minutes until the sauce has thickened slightly.
8
Stir in the fresh lime juice and serve immediately, garnished with chopped fresh cilantro.