Crispy Chicken and Vegetable 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 Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Brown Rice Stir-Fry

A vibrant stir-fry featuring tender, crispy chicken coated in a light almond flour and egg batter, paired with a colorful mix of broccoli, carrots, and bell peppers, all served over fluffy brown rice. This dish delivers a delightful crunch, balanced flavors, and a nutritious boost perfect for any meal of the day.

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NUTRITION

525kcal
Protein
42.8g
Fat
20.8g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 tbsp Almond Flour

1 large Egg

1 tsp Olive Oil

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized strips. In a shallow bowl, whisk together the egg and almond flour until well combined.

  • 2

    Coat the chicken strips in the almond flour mixture.

  • 3

    Heat olive oil in a large non-stick pan over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant.

  • 4

    Add the chicken strips and cook until they become crispy and golden on all sides, about 5-7 minutes.

  • 5

    While the chicken is cooking, prepare your vegetables: chop the broccoli into florets, slice the carrot into thin rounds, and cut the red bell pepper into strips.

  • 6

    Once the chicken is nearly cooked, add the mixed vegetables to the pan and stir-fry for about 3-4 minutes until tender-crisp.

  • 7

    Pour in the low-sodium soy sauce and stir well to combine the flavors.

  • 8

    Gently mix in the cooked brown rice until all ingredients are evenly distributed and heated through.

  • 9

    Serve hot and enjoy your nutritious, crispy chicken and vegetable stir-fry.

Crispy Chicken and Vegetable 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 Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Brown Rice Stir-Fry

A vibrant stir-fry featuring tender, crispy chicken coated in a light almond flour and egg batter, paired with a colorful mix of broccoli, carrots, and bell peppers, all served over fluffy brown rice. This dish delivers a delightful crunch, balanced flavors, and a nutritious boost perfect for any meal of the day.

NUTRITION

525kcal
Protein
42.8g
Fat
20.8g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 tbsp Almond Flour

1 large Egg

1 tsp Olive Oil

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Cut the chicken breast into bite-sized strips. In a shallow bowl, whisk together the egg and almond flour until well combined.

  • 2

    Coat the chicken strips in the almond flour mixture.

  • 3

    Heat olive oil in a large non-stick pan over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant.

  • 4

    Add the chicken strips and cook until they become crispy and golden on all sides, about 5-7 minutes.

  • 5

    While the chicken is cooking, prepare your vegetables: chop the broccoli into florets, slice the carrot into thin rounds, and cut the red bell pepper into strips.

  • 6

    Once the chicken is nearly cooked, add the mixed vegetables to the pan and stir-fry for about 3-4 minutes until tender-crisp.

  • 7

    Pour in the low-sodium soy sauce and stir well to combine the flavors.

  • 8

    Gently mix in the cooked brown rice until all ingredients are evenly distributed and heated through.

  • 9

    Serve hot and enjoy your nutritious, crispy chicken and vegetable stir-fry.