Chicken and Brown Rice Stir-Fry with Crisp Vegetables

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

Chicken and Brown Rice Stir-Fry with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken and Brown Rice Stir-Fry with Crisp Vegetables

Enjoy a colorful medley of lean chicken, nutty brown rice, and crisp vegetables tossed in a light soy-ginger dressing. This stir-fry brings together a satisfying mix of textures and flavors, perfectly balancing savory and fresh notes for a wholesome meal.

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NUTRITION

443kcal
Protein
42.9g
Fat
10.1g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Brown Rice

1/2 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

2 slices Onion

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by slicing the red bell pepper, carrot, and onion into thin, even pieces while cutting the broccoli into bite-sized florets.

  • 3

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

  • 4

    Add the chicken strips to the skillet and stir-fry until they are mostly cooked through, about 4-5 minutes.

  • 5

    Toss in the vegetables and stir-fry for an additional 3-4 minutes until they turn crisp-tender, preserving their vibrant color and crunch.

  • 6

    Add the cooked brown rice and drizzle with low-sodium soy sauce. Stir well to combine all the flavors evenly.

  • 7

    Continue stir-frying for 1-2 minutes until the dish is heated through and all ingredients are well incorporated.

  • 8

    Serve immediately while hot, enjoying the balanced mix of lean protein, nutritious grains, and fresh vegetables.

Chicken and Brown Rice Stir-Fry with Crisp Vegetables

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

Chicken and Brown Rice Stir-Fry with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken and Brown Rice Stir-Fry with Crisp Vegetables

Enjoy a colorful medley of lean chicken, nutty brown rice, and crisp vegetables tossed in a light soy-ginger dressing. This stir-fry brings together a satisfying mix of textures and flavors, perfectly balancing savory and fresh notes for a wholesome meal.

NUTRITION

443kcal
Protein
42.9g
Fat
10.1g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Brown Rice

1/2 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

2 slices Onion

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by slicing the red bell pepper, carrot, and onion into thin, even pieces while cutting the broccoli into bite-sized florets.

  • 3

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

  • 4

    Add the chicken strips to the skillet and stir-fry until they are mostly cooked through, about 4-5 minutes.

  • 5

    Toss in the vegetables and stir-fry for an additional 3-4 minutes until they turn crisp-tender, preserving their vibrant color and crunch.

  • 6

    Add the cooked brown rice and drizzle with low-sodium soy sauce. Stir well to combine all the flavors evenly.

  • 7

    Continue stir-frying for 1-2 minutes until the dish is heated through and all ingredients are well incorporated.

  • 8

    Serve immediately while hot, enjoying the balanced mix of lean protein, nutritious grains, and fresh vegetables.