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

Savor this vibrant and crispy chicken stir-fry featuring tender, lightly coated chicken breast paired with a medley of fresh vegetables and hearty brown rice. This balanced dish delights the senses with its crunchy textures, colorful presentation, and a perfectly seasoned finish.

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NUTRITION

387kcal
Protein
33.8g
Fat
12.2g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Brown Rice

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/2 cup sliced Carrots

1 tablespoon Almond Flour

1 teaspoon Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Pat the chicken breast dry and cut it into bite-sized strips.

  • 2

    In a shallow dish, toss the chicken strips with almond flour to coat lightly.

  • 3

    Heat olive oil in a wide skillet or wok over medium-high heat.

  • 4

    Add minced garlic and sauté briefly until fragrant.

  • 5

    Add the coated chicken strips and cook until lightly browned and nearly cooked through, about 5-6 minutes.

  • 6

    Add the chopped broccoli, red bell pepper slices, and carrots to the skillet, stirring well to combine.

  • 7

    Continue stir-frying for another 3-4 minutes until the vegetables are crisp-tender.

  • 8

    Stir in the cooked brown rice and toss everything together to heat through.

  • 9

    Adjust seasoning with salt and pepper if desired, and serve hot.

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

Savor this vibrant and crispy chicken stir-fry featuring tender, lightly coated chicken breast paired with a medley of fresh vegetables and hearty brown rice. This balanced dish delights the senses with its crunchy textures, colorful presentation, and a perfectly seasoned finish.

NUTRITION

387kcal
Protein
33.8g
Fat
12.2g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Brown Rice

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/2 cup sliced Carrots

1 tablespoon Almond Flour

1 teaspoon Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Pat the chicken breast dry and cut it into bite-sized strips.

  • 2

    In a shallow dish, toss the chicken strips with almond flour to coat lightly.

  • 3

    Heat olive oil in a wide skillet or wok over medium-high heat.

  • 4

    Add minced garlic and sauté briefly until fragrant.

  • 5

    Add the coated chicken strips and cook until lightly browned and nearly cooked through, about 5-6 minutes.

  • 6

    Add the chopped broccoli, red bell pepper slices, and carrots to the skillet, stirring well to combine.

  • 7

    Continue stir-frying for another 3-4 minutes until the vegetables are crisp-tender.

  • 8

    Stir in the cooked brown rice and toss everything together to heat through.

  • 9

    Adjust seasoning with salt and pepper if desired, and serve hot.