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 crispy, lightly dusted chicken breast paired with a medley of steamed broccoli, red bell pepper, and carrots, all tossed with tender brown rice in a savory low-sodium soy sauce. Each bite delivers a satisfying crunch with a blend of textures and flavors perfectly balanced for a wholesome meal.

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NUTRITION

383kcal
Protein
46.3g
Fat
5.4g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 medium Carrot

2 cloves Garlic

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Cornstarch

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces, then lightly toss with cornstarch to evenly coat.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken and cook until crispy and golden on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

  • 3

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the broccoli, red bell pepper, and carrot. Stir-fry the vegetables for about 3-4 minutes until they become tender yet crisp.

  • 5

    Return the crispy chicken to the skillet, and pour in the low-sodium soy sauce. Toss all ingredients together to ensure even coating and heat through, about 2 minutes.

  • 6

    Plate the stir-fry over a serving of cooked brown rice and serve immediately.

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 crispy, lightly dusted chicken breast paired with a medley of steamed broccoli, red bell pepper, and carrots, all tossed with tender brown rice in a savory low-sodium soy sauce. Each bite delivers a satisfying crunch with a blend of textures and flavors perfectly balanced for a wholesome meal.

NUTRITION

383kcal
Protein
46.3g
Fat
5.4g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 medium Carrot

2 cloves Garlic

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Cornstarch

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces, then lightly toss with cornstarch to evenly coat.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken and cook until crispy and golden on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

  • 3

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the broccoli, red bell pepper, and carrot. Stir-fry the vegetables for about 3-4 minutes until they become tender yet crisp.

  • 5

    Return the crispy chicken to the skillet, and pour in the low-sodium soy sauce. Toss all ingredients together to ensure even coating and heat through, about 2 minutes.

  • 6

    Plate the stir-fry over a serving of cooked brown rice and serve immediately.