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.

Chicken and Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Brown Rice Stir-Fry

Enjoy a light yet satisfying stir-fry featuring tender chicken breast, a colorful medley of crisp vegetables, and nutty brown rice, all brought together with a burst of low sodium soy sauce and garlic. This dish is perfect for a wholesome meal at breakfast, lunch, or dinner.

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NUTRITION

400kcal
Protein
37.4g
Fat
8.8g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup Cooked Brown Rice (100g)

1/2 cup Sliced Broccoli (45g)

1/2 cup Chopped Red Bell Pepper (75g)

1/2 medium Carrot (30g)

1/4 cup Snap Peas (20g)

1 tbsp Low Sodium Soy Sauce (15g)

1 clove Minced Garlic (3g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Slice the chicken breast into thin, bite-sized pieces.

  • 2

    Prepare all vegetables: slice the broccoli, chop the red bell pepper, slice the carrot, and trim the snap peas.

  • 3

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

  • 4

    Add the chicken pieces to the skillet, stirring frequently, until they are lightly browned and nearly cooked through.

  • 5

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

  • 6

    Mix in the broccoli, red bell pepper, carrot, and snap peas, stirring constantly to combine all ingredients.

  • 7

    Pour in the low sodium soy sauce and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp and the chicken is fully cooked.

  • 8

    Finally, stir in the cooked brown rice until everything is well combined and heated through.

  • 9

    Serve hot and enjoy your balanced Chicken and Vegetable Brown Rice Stir-Fry.

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.

Chicken and Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Brown Rice Stir-Fry

Enjoy a light yet satisfying stir-fry featuring tender chicken breast, a colorful medley of crisp vegetables, and nutty brown rice, all brought together with a burst of low sodium soy sauce and garlic. This dish is perfect for a wholesome meal at breakfast, lunch, or dinner.

NUTRITION

400kcal
Protein
37.4g
Fat
8.8g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup Cooked Brown Rice (100g)

1/2 cup Sliced Broccoli (45g)

1/2 cup Chopped Red Bell Pepper (75g)

1/2 medium Carrot (30g)

1/4 cup Snap Peas (20g)

1 tbsp Low Sodium Soy Sauce (15g)

1 clove Minced Garlic (3g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Slice the chicken breast into thin, bite-sized pieces.

  • 2

    Prepare all vegetables: slice the broccoli, chop the red bell pepper, slice the carrot, and trim the snap peas.

  • 3

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

  • 4

    Add the chicken pieces to the skillet, stirring frequently, until they are lightly browned and nearly cooked through.

  • 5

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

  • 6

    Mix in the broccoli, red bell pepper, carrot, and snap peas, stirring constantly to combine all ingredients.

  • 7

    Pour in the low sodium soy sauce and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp and the chicken is fully cooked.

  • 8

    Finally, stir in the cooked brown rice until everything is well combined and heated through.

  • 9

    Serve hot and enjoy your balanced Chicken and Vegetable Brown Rice Stir-Fry.