Chicken and Crispy Vegetable Stir-Fried 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-Fried Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Crispy Vegetable Stir-Fried Brown Rice

Savor the flavor of tender chicken breast stir-fried with a vibrant mix of crispy vegetables and brown rice, brought together with a touch of egg and aromatic seasonings. This balanced dish unfurls layers of texture and subtle savory notes, making it a versatile meal perfect for any time of day.

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NUTRITION

389kcal
Protein
37.9g
Fat
12.1g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 large Egg

1/2 cup Broccoli

1/4 cup Red Bell Pepper

1/4 cup Shredded Carrot

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized strips and season lightly with salt and pepper.

  • 2

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

  • 3

    Add the chicken strips and stir-fry until they are browned and almost cooked through, about 4-5 minutes.

  • 4

    Add the broccoli, red bell pepper, and shredded carrot to the pan and stir-fry for an additional 2-3 minutes until the vegetables are crisp-tender.

  • 5

    Push the chicken and vegetables to the side of the pan and crack the egg into the center. Scramble the egg until just set.

  • 6

    Mix in the cooked brown rice and drizzle the low-sodium soy sauce over the contents. Stir everything together until well combined and heated through.

  • 7

    Taste and adjust seasonings if needed, then serve hot.

Chicken and Crispy Vegetable Stir-Fried 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-Fried Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Crispy Vegetable Stir-Fried Brown Rice

Savor the flavor of tender chicken breast stir-fried with a vibrant mix of crispy vegetables and brown rice, brought together with a touch of egg and aromatic seasonings. This balanced dish unfurls layers of texture and subtle savory notes, making it a versatile meal perfect for any time of day.

NUTRITION

389kcal
Protein
37.9g
Fat
12.1g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 large Egg

1/2 cup Broccoli

1/4 cup Red Bell Pepper

1/4 cup Shredded Carrot

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Cut the chicken breast into bite-sized strips and season lightly with salt and pepper.

  • 2

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

  • 3

    Add the chicken strips and stir-fry until they are browned and almost cooked through, about 4-5 minutes.

  • 4

    Add the broccoli, red bell pepper, and shredded carrot to the pan and stir-fry for an additional 2-3 minutes until the vegetables are crisp-tender.

  • 5

    Push the chicken and vegetables to the side of the pan and crack the egg into the center. Scramble the egg until just set.

  • 6

    Mix in the cooked brown rice and drizzle the low-sodium soy sauce over the contents. Stir everything together until well combined and heated through.

  • 7

    Taste and adjust seasonings if needed, then serve hot.