Lean Chicken and Crunchy Vegetable Lo Mein

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

Lean Chicken and Crunchy Vegetable Lo Mein

YOUR SOLIN GENERATED RECIPE

Lean Chicken and Crunchy Vegetable Lo Mein

Enjoy a light yet satisfying twist on traditional lo mein with lean chicken breast and an array of crunchy vegetables. The dish balances tender chicken, whole wheat noodles, and crisp veggies tossed in a savory low-sodium soy and ginger sauce, making it a perfect meal for a wholesome breakfast, lunch, or dinner.

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NUTRITION

456kcal
Protein
38.1g
Fat
7.4g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Noodles (dry)

1 cup Broccoli

0.5 cup sliced Carrot

0.5 cup chopped Red Bell Pepper

1 clove Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

2 tbsp chopped Green Onions

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PREPARATION

  • 1

    Begin by preparing the ingredients: slice the chicken breast into thin strips, chop the broccoli into small florets, slice the carrot and red bell pepper, mince the garlic, and julienne the ginger.

  • 2

    Cook the whole wheat noodles according to package directions until al dente. Drain and set aside.

  • 3

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the garlic and ginger, stirring for about 30 seconds until fragrant.

  • 4

    Add the chicken strips to the skillet and stir-fry until lightly browned and nearly cooked through, about 3-4 minutes.

  • 5

    Toss in the broccoli, carrots, and red bell pepper and stir-fry for an additional 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Mix in the cooked noodles and drizzle the low-sodium soy sauce over the ingredients. Stir-fry for another 1-2 minutes to ensure everything is evenly coated and heated through.

  • 7

    Remove from heat and garnish with chopped green onions before serving.

Lean Chicken and Crunchy Vegetable Lo Mein

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

Lean Chicken and Crunchy Vegetable Lo Mein

YOUR SOLIN GENERATED RECIPE

Lean Chicken and Crunchy Vegetable Lo Mein

Enjoy a light yet satisfying twist on traditional lo mein with lean chicken breast and an array of crunchy vegetables. The dish balances tender chicken, whole wheat noodles, and crisp veggies tossed in a savory low-sodium soy and ginger sauce, making it a perfect meal for a wholesome breakfast, lunch, or dinner.

NUTRITION

456kcal
Protein
38.1g
Fat
7.4g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Noodles (dry)

1 cup Broccoli

0.5 cup sliced Carrot

0.5 cup chopped Red Bell Pepper

1 clove Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

2 tbsp chopped Green Onions

PREPARATION

  • 1

    Begin by preparing the ingredients: slice the chicken breast into thin strips, chop the broccoli into small florets, slice the carrot and red bell pepper, mince the garlic, and julienne the ginger.

  • 2

    Cook the whole wheat noodles according to package directions until al dente. Drain and set aside.

  • 3

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the garlic and ginger, stirring for about 30 seconds until fragrant.

  • 4

    Add the chicken strips to the skillet and stir-fry until lightly browned and nearly cooked through, about 3-4 minutes.

  • 5

    Toss in the broccoli, carrots, and red bell pepper and stir-fry for an additional 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Mix in the cooked noodles and drizzle the low-sodium soy sauce over the ingredients. Stir-fry for another 1-2 minutes to ensure everything is evenly coated and heated through.

  • 7

    Remove from heat and garnish with chopped green onions before serving.