Crispy Chicken and Fresh Vegetable Stir-Fry with Brown Rice

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

Crispy Chicken and Fresh Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Vegetable Stir-Fry with Brown Rice

A delightfully balanced meal featuring crispy almond-flour coated chicken breast stir-fried with vibrant fresh vegetables, served over a bed of nutty brown rice. This dish marries textures and flavors beautifully, ensuring a satisfying and nutritious dinner.

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NUTRITION

482kcal
Protein
45.2g
Fat
17.4g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1/2 medium Bell Pepper, sliced

1 cup Broccoli florets

1/2 cup sliced Zucchini

2 tbsp Almond Flour

1 tsp Olive Oil

1 tbsp Low Sodium Soy Sauce

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PREPARATION

  • 1

    Pat the chicken breast dry and lightly coat it evenly with almond flour. Season with salt and pepper as desired.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Add the coated chicken breast and cook for about 4-5 minutes on each side or until golden brown and cooked through.

  • 3

    Remove the chicken from the pan and slice it into strips.

  • 4

    In the same skillet, add the bell pepper, broccoli, and zucchini. Stir-fry the vegetables for about 3-4 minutes until they are slightly tender but still crisp.

  • 5

    Add the sliced chicken back to the pan along with the low sodium soy sauce. Toss everything together for an additional 1-2 minutes to incorporate the flavors.

  • 6

    Serve the crispy chicken and fresh vegetable stir-fry over the half cup of cooked brown rice. Enjoy while warm!

Crispy Chicken and Fresh Vegetable Stir-Fry with Brown Rice

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

Crispy Chicken and Fresh Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Vegetable Stir-Fry with Brown Rice

A delightfully balanced meal featuring crispy almond-flour coated chicken breast stir-fried with vibrant fresh vegetables, served over a bed of nutty brown rice. This dish marries textures and flavors beautifully, ensuring a satisfying and nutritious dinner.

NUTRITION

482kcal
Protein
45.2g
Fat
17.4g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1/2 medium Bell Pepper, sliced

1 cup Broccoli florets

1/2 cup sliced Zucchini

2 tbsp Almond Flour

1 tsp Olive Oil

1 tbsp Low Sodium Soy Sauce

PREPARATION

  • 1

    Pat the chicken breast dry and lightly coat it evenly with almond flour. Season with salt and pepper as desired.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Add the coated chicken breast and cook for about 4-5 minutes on each side or until golden brown and cooked through.

  • 3

    Remove the chicken from the pan and slice it into strips.

  • 4

    In the same skillet, add the bell pepper, broccoli, and zucchini. Stir-fry the vegetables for about 3-4 minutes until they are slightly tender but still crisp.

  • 5

    Add the sliced chicken back to the pan along with the low sodium soy sauce. Toss everything together for an additional 1-2 minutes to incorporate the flavors.

  • 6

    Serve the crispy chicken and fresh vegetable stir-fry over the half cup of cooked brown rice. Enjoy while warm!