Ginger-Garlic Chicken Quinoa Stir-Fry with Garden Vegetables

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

Ginger-Garlic Chicken Quinoa Stir-Fry with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Chicken Quinoa Stir-Fry with Garden Vegetables

Savor a vibrant stir-fry where tender ginger-garlic infused chicken meets nutty quinoa and a colorful medley of garden vegetables. This dish is light yet satisfying, bursting with fresh flavors and an appealing mix of crunchy textures.

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NUTRITION

407kcal
Protein
44.3g
Fat
7.4g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Broccoli

0.5 cup Bell Pepper

0.5 medium Carrot

1 tablespoon Fresh Ginger (minced)

2 cloves Garlic (minced)

1 tablespoon Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Slice the chicken breast into thin strips and season lightly with salt and pepper if desired.

  • 2

    Rinse and drain the quinoa. If not already cooked, cook quinoa according to package instructions.

  • 3

    Wash and cut the broccoli into small florets, bell pepper into strips, and carrot into thin matchsticks.

  • 4

    In a non-stick skillet or wok, heat a drizzle of olive oil over medium-high heat.

  • 5

    Add the minced ginger and garlic; sauté for about 30 seconds until fragrant.

  • 6

    Add the chicken strips and cook until lightly browned and cooked through, about 4-5 minutes.

  • 7

    Stir in the mixed vegetables and cook for an additional 3-4 minutes until they are tender-crisp.

  • 8

    Add the cooked quinoa and low-sodium soy sauce; toss everything together until well combined and heated through.

  • 9

    Taste and adjust seasoning as needed before serving.

Ginger-Garlic Chicken Quinoa Stir-Fry with Garden Vegetables

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

Ginger-Garlic Chicken Quinoa Stir-Fry with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Chicken Quinoa Stir-Fry with Garden Vegetables

Savor a vibrant stir-fry where tender ginger-garlic infused chicken meets nutty quinoa and a colorful medley of garden vegetables. This dish is light yet satisfying, bursting with fresh flavors and an appealing mix of crunchy textures.

NUTRITION

407kcal
Protein
44.3g
Fat
7.4g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Broccoli

0.5 cup Bell Pepper

0.5 medium Carrot

1 tablespoon Fresh Ginger (minced)

2 cloves Garlic (minced)

1 tablespoon Low-Sodium Soy Sauce

PREPARATION

  • 1

    Slice the chicken breast into thin strips and season lightly with salt and pepper if desired.

  • 2

    Rinse and drain the quinoa. If not already cooked, cook quinoa according to package instructions.

  • 3

    Wash and cut the broccoli into small florets, bell pepper into strips, and carrot into thin matchsticks.

  • 4

    In a non-stick skillet or wok, heat a drizzle of olive oil over medium-high heat.

  • 5

    Add the minced ginger and garlic; sauté for about 30 seconds until fragrant.

  • 6

    Add the chicken strips and cook until lightly browned and cooked through, about 4-5 minutes.

  • 7

    Stir in the mixed vegetables and cook for an additional 3-4 minutes until they are tender-crisp.

  • 8

    Add the cooked quinoa and low-sodium soy sauce; toss everything together until well combined and heated through.

  • 9

    Taste and adjust seasoning as needed before serving.