Crispy Chicken and Vegetable Brown Rice Stir-Fry

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

Crispy Chicken and Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Brown Rice Stir-Fry

Enjoy a vibrant, savory stir-fry featuring crispy chicken breast paired with a medley of crunchy vegetables and nutty brown rice. This dish brings together a satisfying mix of textures and flavors, accented with a light, tangy sauce for a balanced and energizing meal.

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NUTRITION

412kcal
Protein
43.3g
Fat
9.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Brown Rice (cooked)

1 cup Broccoli Florets

1/2 medium Red Bell Pepper, sliced

1/2 cup Snap Peas

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-size pieces. If desired, lightly coat with a pinch of salt and pepper.

  • 2

    In a non-stick pan over medium-high heat, add the sesame oil and toast the chicken pieces until they begin to turn crispy and are cooked through, about 5-7 minutes.

  • 3

    Add the broccoli florets, red bell pepper slices, and snap peas to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

  • 4

    Stir in the pre-cooked brown rice and drizzle the low-sodium soy sauce over the mixture. Toss everything together and cook for an additional 2 minutes to heat the rice and allow the flavors to meld.

  • 5

    Taste and adjust the seasoning if necessary. Serve hot and enjoy this balanced, nutrient-dense meal.

Crispy Chicken and Vegetable Brown Rice Stir-Fry

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

Crispy Chicken and Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Brown Rice Stir-Fry

Enjoy a vibrant, savory stir-fry featuring crispy chicken breast paired with a medley of crunchy vegetables and nutty brown rice. This dish brings together a satisfying mix of textures and flavors, accented with a light, tangy sauce for a balanced and energizing meal.

NUTRITION

412kcal
Protein
43.3g
Fat
9.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Brown Rice (cooked)

1 cup Broccoli Florets

1/2 medium Red Bell Pepper, sliced

1/2 cup Snap Peas

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-size pieces. If desired, lightly coat with a pinch of salt and pepper.

  • 2

    In a non-stick pan over medium-high heat, add the sesame oil and toast the chicken pieces until they begin to turn crispy and are cooked through, about 5-7 minutes.

  • 3

    Add the broccoli florets, red bell pepper slices, and snap peas to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

  • 4

    Stir in the pre-cooked brown rice and drizzle the low-sodium soy sauce over the mixture. Toss everything together and cook for an additional 2 minutes to heat the rice and allow the flavors to meld.

  • 5

    Taste and adjust the seasoning if necessary. Serve hot and enjoy this balanced, nutrient-dense meal.