Name: Crispy Chicken and Vegetable Brown Rice Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast (100 g); 1/2 cup cooked Brown Rice (120 g); 1/2 cup Broccoli (45 g); 1/4 cup Bell Pepper (30 g); 1/4 cup Carrot (30 g); 1/4 cup Red Onion (40 g); 1 tbsp Cornstarch (8 g); 1 tsp Olive Oil (5 g)

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.

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Brown Rice Stir-Fry

Enjoy a satisfying stir-fry that features crispy coated chicken paired with a vibrant medley of broccoli, bell pepper, carrot, and red onion over a bed of brown rice. The chicken is lightly dusted with cornstarch for a crispy texture and quickly sautéed with olive oil to seal in flavor, making for a balanced and delicious meal.

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NUTRITION

Protein

35.8g

Fat

8.3g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (100 g)

1/2 cup cooked Brown Rice (120 g)

1/2 cup Broccoli (45 g)

1/4 cup Bell Pepper (30 g)

1/4 cup Carrot (30 g)

1/4 cup Red Onion (40 g)

1 tbsp Cornstarch (8 g)

1 tsp Olive Oil (5 g)

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PREPARATION

1
Cut the chicken breast into bite-sized strips and toss them in the cornstarch until well coated.
2
Heat olive oil in a non-stick skillet or wok over medium-high heat.
3
Add the chicken strips to the pan and cook until they are golden and crispy on all sides, about 4-5 minutes.
4
Remove the chicken from the skillet and set aside.
5
In the same skillet, add the red onion, carrot, bell pepper, and broccoli. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
6
Return the crispy chicken to the skillet with the vegetables and toss to combine.
7
Serve the chicken and vegetables over a bed of cooked brown rice, ensuring an even distribution of flavors.