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; 0.5 cup Cooked basmati rice; 3 tbsp Full-fat coconut milk; 1 tsp Coconut oil; 0.5 cup Red bell pepper; 1 cup Fresh baby spinach; 1 tsp Yellow curry powder; 1 tsp Fresh ginger; 1 clove Garlic; 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

Tender chicken breast simmered in a creamy, aromatic coconut curry sauce and served over fluffy basmati rice for a vibrant and satisfying meal.

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NUTRITION

Protein

49.2g

Fat

18.6g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

3 tbsp Full-fat coconut milk

1 tsp Coconut oil

0.5 cup Red bell pepper

1 cup Fresh baby spinach

1 tsp Yellow curry powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Dice the chicken breast into 1-inch cubes and thinly slice the red bell pepper.
2
Heat the coconut oil in a large skillet over medium heat.
3
Add the minced ginger and garlic to the skillet, sautéing for 1 minute until fragrant.
4
Add the chicken cubes to the skillet and cook until browned on all sides, approximately 5-6 minutes.
5
Stir in the sliced red bell pepper and yellow curry powder, ensuring the chicken and vegetables are evenly coated.
6
Pour in the coconut milk and season with sea salt and black pepper.
7
Reduce the heat to low and simmer for 5 minutes until the sauce thickens and the chicken is fully cooked.
8
Fold in the fresh baby spinach and stir until just wilted.
9
Serve the coconut curry over the warm basmati rice and garnish with fresh cilantro.