Name: Coconut Chicken with Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 cup cremini mushrooms; 0.25 cup full-fat coconut milk; 0.5 tbsp extra virgin olive oil; 2 cup baby spinach; 1 clove garlic; 0.5 tsp fresh ginger; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground turmeric

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

YOUR SOLIN GENERATED RECIPE

Coconut Chicken with Sautéed Mushrooms

Pan-seared chicken breast simmered in a velvety coconut milk sauce with earthy sautéed mushrooms and vibrant baby spinach.

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NUTRITION

Protein

50.5g

Fat

24.1g

Carbs

12.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup cremini mushrooms

0.25 cup full-fat coconut milk

0.5 tbsp extra virgin olive oil

2 cup baby spinach

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground turmeric

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PREPARATION

1
Slice the chicken breast into bite-sized strips and season evenly with sea salt, black pepper, and ground turmeric.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the chicken strips to the skillet and sear until golden brown on all sides, then remove and set aside.
4
In the same skillet, add the sliced cremini mushrooms and sauté until they are tender and have released their moisture.
5
Stir in the minced garlic and grated fresh ginger, cooking for about 1 minute until highly fragrant.
6
Pour in the full-fat coconut milk and return the chicken to the pan, bringing the mixture to a gentle simmer.
7
Add the baby spinach and stir until just wilted into the sauce, then serve warm.