Chicken and Brown Rice Stir-Fry with Crunchy Veggies

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 Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Chicken and Brown Rice Stir-Fry with Crunchy Veggies

A vibrant stir-fry featuring tender chicken breast paired with nutty brown rice and a medley of crunchy, colorful veggies. This dish is lightly seasoned with aromatic garlic, ginger, and a splash of soy and sesame oil, creating a balanced meal that’s both satisfying and full of texture.

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NUTRITION

426kcal
Protein
41.7g
Fat
9.8g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1/2 cup Red Bell Pepper, sliced

1/2 cup Broccoli florets

1/2 cup Carrot slices

1/2 cup Snap Peas

1 clove minced Garlic

1 tsp minced Ginger

1 tbsp Soy Sauce

1 tsp Sesame Oil

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Prepare the vegetables: slice the red bell pepper, cut the broccoli into florets, slice the carrot, and trim the snap peas.

  • 3

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

  • 4

    Add the minced garlic and ginger, stirring quickly to release their aromas.

  • 5

    Add the chicken pieces and stir-fry until lightly browned and cooked through, about 5-6 minutes.

  • 6

    Incorporate the red bell pepper, broccoli, carrot, and snap peas; stir-fry for another 3-4 minutes until veggies are crisp-tender.

  • 7

    Stir in the cooked brown rice and soy sauce, ensuring all ingredients are well combined and heated through.

  • 8

    Taste and adjust seasoning if necessary. Serve immediately.

Chicken and Brown Rice Stir-Fry with Crunchy Veggies

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 Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Chicken and Brown Rice Stir-Fry with Crunchy Veggies

A vibrant stir-fry featuring tender chicken breast paired with nutty brown rice and a medley of crunchy, colorful veggies. This dish is lightly seasoned with aromatic garlic, ginger, and a splash of soy and sesame oil, creating a balanced meal that’s both satisfying and full of texture.

NUTRITION

426kcal
Protein
41.7g
Fat
9.8g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1/2 cup Red Bell Pepper, sliced

1/2 cup Broccoli florets

1/2 cup Carrot slices

1/2 cup Snap Peas

1 clove minced Garlic

1 tsp minced Ginger

1 tbsp Soy Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Prepare the vegetables: slice the red bell pepper, cut the broccoli into florets, slice the carrot, and trim the snap peas.

  • 3

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

  • 4

    Add the minced garlic and ginger, stirring quickly to release their aromas.

  • 5

    Add the chicken pieces and stir-fry until lightly browned and cooked through, about 5-6 minutes.

  • 6

    Incorporate the red bell pepper, broccoli, carrot, and snap peas; stir-fry for another 3-4 minutes until veggies are crisp-tender.

  • 7

    Stir in the cooked brown rice and soy sauce, ensuring all ingredients are well combined and heated through.

  • 8

    Taste and adjust seasoning if necessary. Serve immediately.