Chicken and Crisp Vegetable Brown Rice Stir-Fry

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

Chicken and Crisp Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Crisp Vegetable Brown Rice Stir-Fry

A vibrant stir-fry featuring tender chicken breast combined with crisp broccoli, bell pepper, carrot, and onion tossed in a light garlic-soy sauce, all served over nutty brown rice. This colorful dish delivers a satisfying balance of lean protein, complex carbs, and fresh vegetables, making it a delightful option for any meal.

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NUTRITION

419kcal
Protein
51.6g
Fat
8.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1 small Carrot

1/4 medium Onion

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Slice the chicken breast into thin strips and set aside.

  • 2

    Rinse and prepare vegetables: chop broccoli, slice red bell pepper, julienne the carrot, and thinly slice the onion. Mince the garlic.

  • 3

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the chicken strips to the pan and stir-fry until lightly browned and nearly cooked through, about 4-5 minutes.

  • 5

    Toss in the garlic and sliced onions, stirring for another 1-2 minutes until fragrant.

  • 6

    Add the broccoli, bell pepper, and carrot. Stir-fry for an additional 3-4 minutes, so the vegetables remain crisp.

  • 7

    Pour in the low-sodium soy sauce and mix well to evenly coat all ingredients.

  • 8

    Gently fold in the pre-cooked brown rice and stir-fry for an extra 2 minutes to combine flavors.

  • 9

    Adjust seasoning if needed and serve immediately.

Chicken and Crisp Vegetable Brown Rice Stir-Fry

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

Chicken and Crisp Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Crisp Vegetable Brown Rice Stir-Fry

A vibrant stir-fry featuring tender chicken breast combined with crisp broccoli, bell pepper, carrot, and onion tossed in a light garlic-soy sauce, all served over nutty brown rice. This colorful dish delivers a satisfying balance of lean protein, complex carbs, and fresh vegetables, making it a delightful option for any meal.

NUTRITION

419kcal
Protein
51.6g
Fat
8.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1 small Carrot

1/4 medium Onion

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Slice the chicken breast into thin strips and set aside.

  • 2

    Rinse and prepare vegetables: chop broccoli, slice red bell pepper, julienne the carrot, and thinly slice the onion. Mince the garlic.

  • 3

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the chicken strips to the pan and stir-fry until lightly browned and nearly cooked through, about 4-5 minutes.

  • 5

    Toss in the garlic and sliced onions, stirring for another 1-2 minutes until fragrant.

  • 6

    Add the broccoli, bell pepper, and carrot. Stir-fry for an additional 3-4 minutes, so the vegetables remain crisp.

  • 7

    Pour in the low-sodium soy sauce and mix well to evenly coat all ingredients.

  • 8

    Gently fold in the pre-cooked brown rice and stir-fry for an extra 2 minutes to combine flavors.

  • 9

    Adjust seasoning if needed and serve immediately.