Name: Spicy Chicken Curry with Roasted Cauliflower and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 165g Chicken Breast, cubed; 77g cooked Brown Rice; 150g Cauliflower florets; 60ml Light Coconut Milk; 1 tbsp Thai Red Curry Paste; 1 tsp Extra Virgin Olive Oil; 30g Yellow Onion, diced; 1 clove Garlic, minced; 1 tsp Fresh Ginger, grated

Spicy Chicken Curry with Roasted Cauliflower and Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Spicy Chicken Curry with Roasted Cauliflower and Brown Rice

Tender chicken breast simmered in a vibrant red curry sauce, served over nutty brown rice with a side of oven-roasted cauliflower for a satisfying crunch.

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NUTRITION

Protein

45.1g

Fat

13.1g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

165g Chicken Breast, cubed

77g cooked Brown Rice

150g Cauliflower florets

60ml Light Coconut Milk

1 tbsp Thai Red Curry Paste

1 tsp Extra Virgin Olive Oil

30g Yellow Onion, diced

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the cauliflower florets with half of the olive oil and a pinch of salt, then spread them on a baking sheet.
3
Roast the cauliflower for 20 minutes or until the edges are browned and tender.
4
While cauliflower roasts, heat the remaining oil in a large skillet over medium heat.
5
Sauté the diced onion, minced garlic, and grated ginger until fragrant and translucent.
6
Add the cubed chicken breast to the skillet and cook until browned on all sides.
7
Stir in the red curry paste and cook for 1 minute to release the aromas.
8
Pour in the light coconut milk and simmer for 5 to 7 minutes until the chicken is cooked through and the sauce has thickened slightly.
9
Serve the spicy chicken curry over the warm brown rice with the roasted cauliflower on the side.