Crispy Chicken and Veggie 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 Veggie Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Brown Rice Stir-Fry

Enjoy a vibrant stir-fry featuring crispy chicken, tender brown rice, and a colorful mix of veggies. This dish delivers satisfying crunch, savory flavors from a hint of soy, and a well-balanced nutrient profile to fuel your day.

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NUTRITION

456kcal
Protein
50.9g
Fat
10.9g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/3 cup sliced Carrots

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and lightly season with salt and pepper.

  • 2

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

  • 3

    Sauté the chicken pieces until they are cooked through and slightly crispy on the edges, about 5-6 minutes.

  • 4

    Add the chopped broccoli, red bell pepper, and carrots to the pan and stir-fry for about 3-4 minutes until they are tender-crisp.

  • 5

    Mix in the cooked brown rice and drizzle low-sodium soy sauce over the mixture. Stir well to combine and heat through.

  • 6

    Taste and adjust seasoning if necessary, then serve immediately.

Crispy Chicken and Veggie 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 Veggie Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Brown Rice Stir-Fry

Enjoy a vibrant stir-fry featuring crispy chicken, tender brown rice, and a colorful mix of veggies. This dish delivers satisfying crunch, savory flavors from a hint of soy, and a well-balanced nutrient profile to fuel your day.

NUTRITION

456kcal
Protein
50.9g
Fat
10.9g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/3 cup sliced Carrots

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and lightly season with salt and pepper.

  • 2

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

  • 3

    Sauté the chicken pieces until they are cooked through and slightly crispy on the edges, about 5-6 minutes.

  • 4

    Add the chopped broccoli, red bell pepper, and carrots to the pan and stir-fry for about 3-4 minutes until they are tender-crisp.

  • 5

    Mix in the cooked brown rice and drizzle low-sodium soy sauce over the mixture. Stir well to combine and heat through.

  • 6

    Taste and adjust seasoning if necessary, then serve immediately.