Chicken and Vegetable Stir-Fried Rice

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

Chicken and Vegetable Stir-Fried Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Stir-Fried Rice

Enjoy a vibrant and wholesome stir-fry that combines lean chicken, a medley of colorful vegetables, and nutritious brown rice. This dish is lightly tossed in low-sodium soy sauce and sesame oil, creating a delicious balance of savory and umami flavors that satisfy your taste buds while keeping you within your protein and calorie goals.

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NUTRITION

421kcal
Protein
39.5g
Fat
12.3g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

1/2 cup cooked Brown Rice

1/2 cup chopped Broccoli

1/4 cup sliced Carrot

1/4 cup sliced Red Bell Pepper

1/4 cup Frozen Peas

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 clove Garlic

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PREPARATION

  • 1

    Prepare all ingredients by dicing the chicken breast into bite-sized pieces, chopping the broccoli, slicing the carrot and red bell pepper, and mincing the garlic.

  • 2

    Heat a non-stick skillet or wok over medium-high heat and add the sesame oil.

  • 3

    Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Stir in the diced chicken and cook until it is no longer pink, about 3-4 minutes.

  • 5

    Push the chicken to one side of the pan and crack the egg into the space. Scramble it gently and let it cook until just set.

  • 6

    Mix in the cooked brown rice, broccoli, carrot, red bell pepper, and frozen peas. Stir well to combine all ingredients.

  • 7

    Drizzle the low-sodium soy sauce over the mixture and continue stir-frying for 2-3 minutes, ensuring everything is heated through and coated evenly.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.

Chicken and Vegetable Stir-Fried Rice

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

Chicken and Vegetable Stir-Fried Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Stir-Fried Rice

Enjoy a vibrant and wholesome stir-fry that combines lean chicken, a medley of colorful vegetables, and nutritious brown rice. This dish is lightly tossed in low-sodium soy sauce and sesame oil, creating a delicious balance of savory and umami flavors that satisfy your taste buds while keeping you within your protein and calorie goals.

NUTRITION

421kcal
Protein
39.5g
Fat
12.3g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

1/2 cup cooked Brown Rice

1/2 cup chopped Broccoli

1/4 cup sliced Carrot

1/4 cup sliced Red Bell Pepper

1/4 cup Frozen Peas

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 clove Garlic

PREPARATION

  • 1

    Prepare all ingredients by dicing the chicken breast into bite-sized pieces, chopping the broccoli, slicing the carrot and red bell pepper, and mincing the garlic.

  • 2

    Heat a non-stick skillet or wok over medium-high heat and add the sesame oil.

  • 3

    Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Stir in the diced chicken and cook until it is no longer pink, about 3-4 minutes.

  • 5

    Push the chicken to one side of the pan and crack the egg into the space. Scramble it gently and let it cook until just set.

  • 6

    Mix in the cooked brown rice, broccoli, carrot, red bell pepper, and frozen peas. Stir well to combine all ingredients.

  • 7

    Drizzle the low-sodium soy sauce over the mixture and continue stir-frying for 2-3 minutes, ensuring everything is heated through and coated evenly.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.