Egg White and Chicken Veggie Stir-Fry with Brown Rice

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

Egg White and Chicken Veggie Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Stir-Fry with Brown Rice

Enjoy a vibrant and savory breakfast stir-fry featuring fluffy egg whites, tender chicken, and a medley of crisp veggies tossed with aromatic olive oil over a bed of nutty brown rice. This dish brings an Asian-inspired twist with a light Mexican flair, making it both energizing and delicious to start your day.

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NUTRITION

374kcal
Protein
35.1g
Fat
6g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

2 ounces chicken breast (approx. 57g)

0.75 cup cooked brown rice (approx. 150g)

1 cup mixed vegetables (bell peppers & onions, approx. 120g)

1.6 tsp olive oil (approx. 7g)

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PREPARATION

  • 1

    Prep all ingredients: separate egg whites if using whole eggs, slice chicken breast into bite-sized strips, and chop bell peppers and onions into thin slices.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Add the chicken strips and stir-fry for 3-4 minutes until they start to brown and nearly cooked through.

  • 4

    Toss in the mixed vegetables and continue to stir-fry for another 2-3 minutes until the veggies are tender-crisp.

  • 5

    Pour in the egg whites and gently mix to combine with the chicken and veggies; cook until the egg whites are fully set.

  • 6

    Stir in the cooked brown rice to integrate all ingredients, warming through for an additional minute.

  • 7

    Season with a pinch of salt and pepper to taste, and serve hot.

Egg White and Chicken Veggie Stir-Fry with Brown Rice

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

Egg White and Chicken Veggie Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Stir-Fry with Brown Rice

Enjoy a vibrant and savory breakfast stir-fry featuring fluffy egg whites, tender chicken, and a medley of crisp veggies tossed with aromatic olive oil over a bed of nutty brown rice. This dish brings an Asian-inspired twist with a light Mexican flair, making it both energizing and delicious to start your day.

NUTRITION

374kcal
Protein
35.1g
Fat
6g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

2 ounces chicken breast (approx. 57g)

0.75 cup cooked brown rice (approx. 150g)

1 cup mixed vegetables (bell peppers & onions, approx. 120g)

1.6 tsp olive oil (approx. 7g)

PREPARATION

  • 1

    Prep all ingredients: separate egg whites if using whole eggs, slice chicken breast into bite-sized strips, and chop bell peppers and onions into thin slices.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Add the chicken strips and stir-fry for 3-4 minutes until they start to brown and nearly cooked through.

  • 4

    Toss in the mixed vegetables and continue to stir-fry for another 2-3 minutes until the veggies are tender-crisp.

  • 5

    Pour in the egg whites and gently mix to combine with the chicken and veggies; cook until the egg whites are fully set.

  • 6

    Stir in the cooked brown rice to integrate all ingredients, warming through for an additional minute.

  • 7

    Season with a pinch of salt and pepper to taste, and serve hot.