Name: Coconut Curry Chicken 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 basmati rice; 2 tbsp full-fat coconut milk; 1 tsp coconut oil; 0.5 cup red bell pepper; 0.5 cup yellow onion; 1 tsp curry powder; 0.5 tsp garlic; 0.5 tsp fresh ginger; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 Basmati Rice

Sautéed chicken breast and crisp vegetables simmered in a creamy, aromatic coconut curry sauce served over a bed of fluffy basmati rice.

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NUTRITION

Protein

48.6g

Fat

17.7g

Carbs

36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.33 cup basmati rice

2 tbsp full-fat coconut milk

1 tsp coconut oil

0.5 cup red bell pepper

0.5 cup yellow onion

1 tsp curry powder

0.5 tsp garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Heat the coconut oil in a large skillet over medium-high heat until shimmering.
2
Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Add the chicken to the skillet and sear until golden brown and cooked through, then remove and set aside.
4
In the same skillet, add the sliced bell peppers and diced onions, sautéing for 4-5 minutes until softened.
5
Stir in the minced garlic, grated ginger, and curry powder, cooking for 60 seconds until highly fragrant.
6
Pour in the coconut milk and return the chicken to the pan, stirring to combine all ingredients.
7
Lower the heat and simmer for 3 minutes until the sauce has slightly thickened and coated the chicken.
8
Serve the coconut curry over a portion of warm, fluffy basmati rice and garnish with fresh chopped cilantro.