Chicken and Crispy Vegetable Stir-Fry with Brown Rice

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

Chicken and Crispy Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Crispy Vegetable Stir-Fry with Brown Rice

Enjoy a flavorful, nutrient-packed stir-fry featuring tender chicken breast and an array of crispy vegetables, all tossed in a light, savory sauce and served over a bed of hearty brown rice. This dish strikes a perfect balance between lean protein and vibrant veggies, offering a satisfying meal that is both hearty and health-conscious.

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NUTRITION

464kcal
Protein
43.8g
Fat
10.1g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1/2 cup Snap Peas

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 clove Garlic, minced

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PREPARATION

  • 1

    Cut the chicken breast into thin strips for quick cooking.

  • 2

    Prepare all vegetables by chopping the broccoli, slicing the red bell pepper, julienning the carrot, and trimming the snap peas. Mince the garlic.

  • 3

    In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the minced garlic and stir for about 30 seconds until fragrant.

  • 4

    Add the chicken strips to the skillet and cook until they turn golden and are almost cooked through, about 4-5 minutes.

  • 5

    Toss in the chopped broccoli, red bell pepper, carrot, and snap peas. Stir-fry for an additional 4-5 minutes until the vegetables are crisp-tender.

  • 6

    Drizzle the low-sodium soy sauce over the stir-fry and mix well to coat the chicken and vegetables evenly.

  • 7

    Serve the hot stir-fry over a bed of warm cooked brown rice.

Chicken and Crispy Vegetable Stir-Fry with Brown Rice

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

Chicken and Crispy Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Crispy Vegetable Stir-Fry with Brown Rice

Enjoy a flavorful, nutrient-packed stir-fry featuring tender chicken breast and an array of crispy vegetables, all tossed in a light, savory sauce and served over a bed of hearty brown rice. This dish strikes a perfect balance between lean protein and vibrant veggies, offering a satisfying meal that is both hearty and health-conscious.

NUTRITION

464kcal
Protein
43.8g
Fat
10.1g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1/2 cup Snap Peas

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 clove Garlic, minced

PREPARATION

  • 1

    Cut the chicken breast into thin strips for quick cooking.

  • 2

    Prepare all vegetables by chopping the broccoli, slicing the red bell pepper, julienning the carrot, and trimming the snap peas. Mince the garlic.

  • 3

    In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the minced garlic and stir for about 30 seconds until fragrant.

  • 4

    Add the chicken strips to the skillet and cook until they turn golden and are almost cooked through, about 4-5 minutes.

  • 5

    Toss in the chopped broccoli, red bell pepper, carrot, and snap peas. Stir-fry for an additional 4-5 minutes until the vegetables are crisp-tender.

  • 6

    Drizzle the low-sodium soy sauce over the stir-fry and mix well to coat the chicken and vegetables evenly.

  • 7

    Serve the hot stir-fry over a bed of warm cooked brown rice.