Grilled Chicken Stir Fry with Bell Peppers and Snap Peas

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

Grilled Chicken Stir Fry with Bell Peppers and Snap Peas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Stir Fry with Bell Peppers and Snap Peas

Savor a vibrant stir fry that pairs lean grilled chicken with crisp red bell peppers and fresh snap peas, all tossed with fluffy quinoa and a splash of low-sodium soy sauce. This light yet satisfying meal is perfect for midday nourishment, bursting with color, texture, and elegantly balanced flavors.

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NUTRITION

565kcal
Protein
43.8g
Fat
26.4g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Snap Peas

1.5 tbsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Pat the chicken breast dry and lightly season with salt and pepper. Brush with a small amount of olive oil and drizzle with half of the soy sauce.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked. Once done, let it rest for a few minutes before slicing into strips.

  • 4

    While the chicken is grilling, heat the remaining olive oil in a large skillet or wok over medium heat.

  • 5

    Add sliced red bell pepper and snap peas to the skillet. Stir fry for 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Add the remaining soy sauce to the vegetables and toss well to coat.

  • 7

    Mix in the cooked quinoa, stirring gently to combine all ingredients and warm through.

  • 8

    Plate the quinoa-vegetable mixture and top with sliced grilled chicken. Serve immediately.

Grilled Chicken Stir Fry with Bell Peppers and Snap Peas

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

Grilled Chicken Stir Fry with Bell Peppers and Snap Peas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Stir Fry with Bell Peppers and Snap Peas

Savor a vibrant stir fry that pairs lean grilled chicken with crisp red bell peppers and fresh snap peas, all tossed with fluffy quinoa and a splash of low-sodium soy sauce. This light yet satisfying meal is perfect for midday nourishment, bursting with color, texture, and elegantly balanced flavors.

NUTRITION

565kcal
Protein
43.8g
Fat
26.4g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Snap Peas

1.5 tbsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Pat the chicken breast dry and lightly season with salt and pepper. Brush with a small amount of olive oil and drizzle with half of the soy sauce.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked. Once done, let it rest for a few minutes before slicing into strips.

  • 4

    While the chicken is grilling, heat the remaining olive oil in a large skillet or wok over medium heat.

  • 5

    Add sliced red bell pepper and snap peas to the skillet. Stir fry for 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Add the remaining soy sauce to the vegetables and toss well to coat.

  • 7

    Mix in the cooked quinoa, stirring gently to combine all ingredients and warm through.

  • 8

    Plate the quinoa-vegetable mixture and top with sliced grilled chicken. Serve immediately.