Chicken and Crispy Veggie Brown Rice Stir-Fry

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

Chicken and Crispy Veggie Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Crispy Veggie Brown Rice Stir-Fry

Savor a vibrant and nutritious stir-fry featuring tender chicken breast, crisp and colorful veggies, and hearty brown rice, all lightly sautéed in olive oil with a hint of garlic and ginger for an added zing.

Try 7 days free, then $12.99 / mo.

NUTRITION

412kcal
Protein
41.4g
Fat
9.6g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Brown Rice (cooked)

1 cup Broccoli

0.5 cup Red Bell Pepper

1 medium Carrot

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare ingredients by dicing the chicken breast into bite-sized strips, chopping broccoli into florets, slicing red bell pepper into strips, and julienning the carrot.

  • 2

    Rinse and drain the cooked brown rice to ensure it is ready for the stir-fry.

  • 3

    Heat olive oil in a large non-stick skillet or wok over medium-high heat. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.

  • 4

    Add the chicken strips to the skillet and cook until lightly browned and cooked through, about 5-6 minutes.

  • 5

    Toss in the broccoli, red bell pepper, and carrot. Stir-fry the vegetables until they are crisp-tender, about 3-4 minutes.

  • 6

    Mix in the cooked brown rice and stir-fry for an additional 2 minutes, ensuring all components are well combined and heated through.

  • 7

    Season with salt and pepper to taste if desired, then serve hot.

Chicken and Crispy Veggie Brown Rice Stir-Fry

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

Chicken and Crispy Veggie Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Crispy Veggie Brown Rice Stir-Fry

Savor a vibrant and nutritious stir-fry featuring tender chicken breast, crisp and colorful veggies, and hearty brown rice, all lightly sautéed in olive oil with a hint of garlic and ginger for an added zing.

NUTRITION

412kcal
Protein
41.4g
Fat
9.6g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Brown Rice (cooked)

1 cup Broccoli

0.5 cup Red Bell Pepper

1 medium Carrot

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Ginger

PREPARATION

  • 1

    Prepare ingredients by dicing the chicken breast into bite-sized strips, chopping broccoli into florets, slicing red bell pepper into strips, and julienning the carrot.

  • 2

    Rinse and drain the cooked brown rice to ensure it is ready for the stir-fry.

  • 3

    Heat olive oil in a large non-stick skillet or wok over medium-high heat. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.

  • 4

    Add the chicken strips to the skillet and cook until lightly browned and cooked through, about 5-6 minutes.

  • 5

    Toss in the broccoli, red bell pepper, and carrot. Stir-fry the vegetables until they are crisp-tender, about 3-4 minutes.

  • 6

    Mix in the cooked brown rice and stir-fry for an additional 2 minutes, ensuring all components are well combined and heated through.

  • 7

    Season with salt and pepper to taste if desired, then serve hot.