Lean Ground Chicken and Crunchy Vegetable Stir-Fry

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

Lean Ground Chicken and Crunchy Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lean Ground Chicken and Crunchy Vegetable Stir-Fry

Savor a vibrant stir-fry featuring lean ground chicken and an array of crunchy vegetables complemented by fragrant garlic and ginger. Tossed in a touch of olive oil and served over a bed of fluffy quinoa, this dish offers a delightful balance of flavors and textures without compromising on nutritional goals.

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NUTRITION

443kcal
Protein
51.9g
Fat
16.6g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Chicken

1 medium Red Bell Pepper

1 cup chopped Broccoli

1 medium Zucchini

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

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

  • 2

    Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

  • 3

    Add the lean ground chicken to the skillet, breaking it up with a spatula. Cook until browned and nearly cooked through, about 5-6 minutes.

  • 4

    Chop the red bell pepper, broccoli, and zucchini. Add them to the skillet with the chicken.

  • 5

    Stir-fry the mixture for an additional 4-5 minutes until the vegetables are crisp-tender and the chicken is fully cooked.

  • 6

    Gently fold in the cooked quinoa to warm through and combine all ingredients evenly.

  • 7

    Season with salt and pepper to taste, and serve immediately.

Lean Ground Chicken and Crunchy Vegetable Stir-Fry

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

Lean Ground Chicken and Crunchy Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lean Ground Chicken and Crunchy Vegetable Stir-Fry

Savor a vibrant stir-fry featuring lean ground chicken and an array of crunchy vegetables complemented by fragrant garlic and ginger. Tossed in a touch of olive oil and served over a bed of fluffy quinoa, this dish offers a delightful balance of flavors and textures without compromising on nutritional goals.

NUTRITION

443kcal
Protein
51.9g
Fat
16.6g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Chicken

1 medium Red Bell Pepper

1 cup chopped Broccoli

1 medium Zucchini

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1/2 cup Cooked Quinoa

PREPARATION

  • 1

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

  • 2

    Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

  • 3

    Add the lean ground chicken to the skillet, breaking it up with a spatula. Cook until browned and nearly cooked through, about 5-6 minutes.

  • 4

    Chop the red bell pepper, broccoli, and zucchini. Add them to the skillet with the chicken.

  • 5

    Stir-fry the mixture for an additional 4-5 minutes until the vegetables are crisp-tender and the chicken is fully cooked.

  • 6

    Gently fold in the cooked quinoa to warm through and combine all ingredients evenly.

  • 7

    Season with salt and pepper to taste, and serve immediately.