Name: Chicken Stir-Fry with Brown Rice and Crisp Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup cooked Brown Rice; 1 cup Broccoli; 1/2 medium Red Bell Pepper; 1 medium Carrot; 1/2 cup Snap Peas; 1 tbsp Low-Sodium Soy Sauce; 1 tsp Sesame Oil; 2 cloves Garlic; 1 tsp Fresh Ginger

Chicken Stir-Fry with Brown Rice and Crisp Vegetables

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

YOUR SOLIN GENERATED RECIPE

Chicken Stir-Fry with Brown Rice and Crisp Vegetables

A vibrant and satisfying stir-fry featuring tender chicken breast, a colorful medley of crisp vegetables, and nutty brown rice, all tossed in a light soy-sesame sauce. This dish brims with both flavor and nutrition, making it a perfect balanced meal.

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NUTRITION

Protein

41.3g

Fat

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1/2 medium Red Bell Pepper

1 medium Carrot

1/2 cup Snap Peas

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

2 cloves Garlic

1 tsp Fresh Ginger

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PREPARATION

1
Slice the chicken breast into thin strips and set aside.
2
Chop broccoli into bite-sized florets, slice the red bell pepper into strips, julienne the carrot, and trim the snap peas.
3
Mince the garlic and grate the fresh ginger.
4
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
5
Add the garlic and ginger, sauté for about 30 seconds until fragrant.
6
Add the chicken strips and stir-fry until lightly browned and almost cooked through, about 4-5 minutes.
7
Toss in the broccoli, red bell pepper, carrot, and snap peas. Stir-fry for another 3-4 minutes until vegetables are crisp-tender.
8
Drizzle in the low-sodium soy sauce and stir to coat evenly.
9
Serve the stir-fry over a bed of cooked brown rice, and enjoy while hot.