Name: Coconut Milk Braised Chicken with Steamed Rice and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.1 ounces Chicken Breast, cubed; 1 cup cooked White Rice; 1/3 cup canned Full-Fat Coconut Milk; 3 cups Fresh Spinach; 1 teaspoon Olive Oil; 1 teaspoon chopped Cashews; 1 tablespoon minced Ginger and Garlic

Coconut Milk Braised Chicken with Steamed Rice and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Coconut Milk Braised Chicken with Steamed Rice and Sautéed Spinach

Chicken breast simmered in a fragrant ginger-coconut sauce, served over fluffy white rice with tender sautéed spinach and a sprinkle of toasted cashews.

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NUTRITION

Protein

40.1g

Fat

28.4g

Carbs

55.8g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Chicken Breast, cubed

1 cup cooked White Rice

1/3 cup canned Full-Fat Coconut Milk

3 cups Fresh Spinach

1 teaspoon Olive Oil

1 teaspoon chopped Cashews

1 tablespoon minced Ginger and Garlic

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PREPARATION

1
Season the cubed chicken breast lightly with salt and pepper.
2
Heat half of the olive oil in a large skillet over medium-high heat and brown the chicken for 3-4 minutes.
3
Lower the heat to medium, then add the minced ginger and garlic, sautéing for 1 minute until fragrant.
4
Pour in the coconut milk and bring to a gentle simmer, cooking for 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.
5
In a separate pan, heat the remaining olive oil and sauté the spinach until just wilted.
6
Place the steamed white rice in a bowl and top with the braised chicken and plenty of coconut sauce.
7
Serve with the sautéed spinach on the side and garnish with toasted chopped cashews.