Chicken and Fresh Vegetable Stir-Fry with Brown Rice

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

Chicken and Fresh Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Fresh Vegetable Stir-Fry with Brown Rice

Enjoy a vibrant stir-fry that bursts with fresh vegetables, tender chicken, and hearty brown rice. The dish brings together a medley of colorful produce, lightly sautéed in olive oil with garlic and ginger for an aromatic finish, perfectly balancing lean protein and wholesome carbs.

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NUTRITION

422kcal
Protein
40.1g
Fat
9.8g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Snow Peas

1/2 cup Carrots

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Thinly slice the chicken breast into strips and season lightly with salt and pepper if desired.

  • 2

    Chop the broccoli into florets, slice the red bell pepper, trim the snow peas, and cut the carrots into thin matchsticks.

  • 3

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

  • 4

    Add minced garlic and grated ginger to the oil, sautéing for 30 seconds until fragrant.

  • 5

    Increase the heat to high and add the chicken strips. Stir-fry the chicken until it is lightly browned and cooked through, about 4-5 minutes.

  • 6

    Add all the vegetables to the pan, stirring continuously. Cook for another 3-4 minutes, ensuring the vegetables are crisp-tender.

  • 7

    Stir in the pre-cooked brown rice and heat through for 1-2 minutes, mixing well to combine all ingredients.

  • 8

    Adjust seasoning with a pinch of salt and pepper if needed, then serve hot.

Chicken and Fresh Vegetable Stir-Fry with Brown Rice

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

Chicken and Fresh Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Fresh Vegetable Stir-Fry with Brown Rice

Enjoy a vibrant stir-fry that bursts with fresh vegetables, tender chicken, and hearty brown rice. The dish brings together a medley of colorful produce, lightly sautéed in olive oil with garlic and ginger for an aromatic finish, perfectly balancing lean protein and wholesome carbs.

NUTRITION

422kcal
Protein
40.1g
Fat
9.8g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Snow Peas

1/2 cup Carrots

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Thinly slice the chicken breast into strips and season lightly with salt and pepper if desired.

  • 2

    Chop the broccoli into florets, slice the red bell pepper, trim the snow peas, and cut the carrots into thin matchsticks.

  • 3

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

  • 4

    Add minced garlic and grated ginger to the oil, sautéing for 30 seconds until fragrant.

  • 5

    Increase the heat to high and add the chicken strips. Stir-fry the chicken until it is lightly browned and cooked through, about 4-5 minutes.

  • 6

    Add all the vegetables to the pan, stirring continuously. Cook for another 3-4 minutes, ensuring the vegetables are crisp-tender.

  • 7

    Stir in the pre-cooked brown rice and heat through for 1-2 minutes, mixing well to combine all ingredients.

  • 8

    Adjust seasoning with a pinch of salt and pepper if needed, then serve hot.