Chicken and Fresh Vegetable Brown Rice Stir-Fry

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

Chicken and Fresh Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Fresh Vegetable Brown Rice Stir-Fry

A vibrant and wholesome stir-fry combining lean chicken breast, nutty brown rice, and a colorful medley of fresh vegetables. This dish is lightly sautéed in olive oil and flavored with a splash of low-sodium soy sauce, delivering a satisfying and balanced meal that's perfect for a nutritious dinner.

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NUTRITION

390kcal
Protein
41.5g
Fat
9.4g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Brown Rice

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup carrot slices

1/2 cup Sugar Snap Peas

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Slice chicken breast into thin strips. Prepare vegetables by chopping the broccoli, slicing the red bell pepper, carrots, and sugar snap peas.

  • 2

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

  • 3

    Add the chicken strips and stir-fry until they begin to brown and are nearly cooked through, about 4-5 minutes.

  • 4

    Add the chopped vegetables to the skillet and continue to stir-fry for another 3-4 minutes until they are crisp-tender.

  • 5

    Stir in the cooked brown rice and drizzle with low-sodium soy sauce. Mix all ingredients thoroughly and cook for an additional 1-2 minutes to warm through.

  • 6

    Taste and adjust seasonings if needed, then serve hot.

Chicken and Fresh Vegetable Brown Rice Stir-Fry

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

Chicken and Fresh Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Fresh Vegetable Brown Rice Stir-Fry

A vibrant and wholesome stir-fry combining lean chicken breast, nutty brown rice, and a colorful medley of fresh vegetables. This dish is lightly sautéed in olive oil and flavored with a splash of low-sodium soy sauce, delivering a satisfying and balanced meal that's perfect for a nutritious dinner.

NUTRITION

390kcal
Protein
41.5g
Fat
9.4g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Brown Rice

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup carrot slices

1/2 cup Sugar Snap Peas

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Slice chicken breast into thin strips. Prepare vegetables by chopping the broccoli, slicing the red bell pepper, carrots, and sugar snap peas.

  • 2

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

  • 3

    Add the chicken strips and stir-fry until they begin to brown and are nearly cooked through, about 4-5 minutes.

  • 4

    Add the chopped vegetables to the skillet and continue to stir-fry for another 3-4 minutes until they are crisp-tender.

  • 5

    Stir in the cooked brown rice and drizzle with low-sodium soy sauce. Mix all ingredients thoroughly and cook for an additional 1-2 minutes to warm through.

  • 6

    Taste and adjust seasonings if needed, then serve hot.