Crispy Chicken and 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 Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Stir-Fry with Brown Rice

Enjoy a satisfying bowl of crispy chicken paired with a vibrant medley of stir-fried vegetables and hearty brown rice. Lightly coated and seared to perfection, the chicken offers a delightful crunch while the colorful veggies add freshness and crunch, all brought together with a savory soy glaze.

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NUTRITION

493kcal
Protein
34.4g
Fat
17.1g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Onion

1 tbsp Low-Sodium Soy Sauce

1 tbsp Olive Oil

1 tbsp Cornstarch

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and toss in a bowl with cornstarch until evenly coated.

  • 2

    Prepare the vegetables by chopping the broccoli into florets, slicing the red bell pepper, and thinly slicing the onion.

  • 3

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

  • 4

    Add the chicken pieces to the skillet and stir-fry until they turn golden and start to crisp, about 5-6 minutes. Remove the chicken and set aside.

  • 5

    In the same skillet, add the chopped vegetables and stir-fry for about 4-5 minutes until still crisp but tender.

  • 6

    Return the chicken to the skillet and drizzle low-sodium soy sauce over the mixture. Toss everything together to combine well and heat through for an additional 2 minutes.

  • 7

    Serve the crispy chicken and vegetables over the cooked brown rice. Enjoy while hot!

Crispy Chicken and 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 Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Stir-Fry with Brown Rice

Enjoy a satisfying bowl of crispy chicken paired with a vibrant medley of stir-fried vegetables and hearty brown rice. Lightly coated and seared to perfection, the chicken offers a delightful crunch while the colorful veggies add freshness and crunch, all brought together with a savory soy glaze.

NUTRITION

493kcal
Protein
34.4g
Fat
17.1g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Onion

1 tbsp Low-Sodium Soy Sauce

1 tbsp Olive Oil

1 tbsp Cornstarch

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and toss in a bowl with cornstarch until evenly coated.

  • 2

    Prepare the vegetables by chopping the broccoli into florets, slicing the red bell pepper, and thinly slicing the onion.

  • 3

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

  • 4

    Add the chicken pieces to the skillet and stir-fry until they turn golden and start to crisp, about 5-6 minutes. Remove the chicken and set aside.

  • 5

    In the same skillet, add the chopped vegetables and stir-fry for about 4-5 minutes until still crisp but tender.

  • 6

    Return the chicken to the skillet and drizzle low-sodium soy sauce over the mixture. Toss everything together to combine well and heat through for an additional 2 minutes.

  • 7

    Serve the crispy chicken and vegetables over the cooked brown rice. Enjoy while hot!