Chicken and Crisp Vegetable Stir-Fry with Brown Rice

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

Chicken and Crisp Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Crisp Vegetable Stir-Fry with Brown Rice

Enjoy a vibrant stir-fry featuring tender strips of chicken breast, crisp red bell peppers, broccoli, and carrots, all sautéed in a light hint of olive oil and served over fluffy brown rice. This balanced dish offers satisfying protein and a burst of fresh vegetable flavors, perfect for a nourishing dinner.

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NUTRITION

409kcal
Protein
41.0g
Fat
9.9g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (cooked)

1/2 medium Red Bell Pepper (~75g)

75g Broccoli

1 small Carrot (~50g)

1/2 cup Brown Rice (cooked, ~100g)

1 tsp Olive Oil

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PREPARATION

  • 1

    Prepare all ingredients by slicing the chicken breast into thin strips, cutting the red bell pepper into strips, chopping broccoli into small florets, and slicing the carrot thinly.

  • 2

    Heat 1 teaspoon of olive oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the chicken strips and stir-fry for about 4-5 minutes until lightly browned and almost cooked through.

  • 4

    Add the red bell pepper, broccoli, and carrot to the pan. Stir-fry together with the chicken for another 3-4 minutes until the vegetables are crisp-tender.

  • 5

    Stir in the cooked brown rice, mixing well to combine all ingredients and heat through.

  • 6

    Season with salt and pepper (or your preferred seasonings) to taste, and serve immediately.

Chicken and Crisp Vegetable Stir-Fry with Brown Rice

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

Chicken and Crisp Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Crisp Vegetable Stir-Fry with Brown Rice

Enjoy a vibrant stir-fry featuring tender strips of chicken breast, crisp red bell peppers, broccoli, and carrots, all sautéed in a light hint of olive oil and served over fluffy brown rice. This balanced dish offers satisfying protein and a burst of fresh vegetable flavors, perfect for a nourishing dinner.

NUTRITION

409kcal
Protein
41.0g
Fat
9.9g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (cooked)

1/2 medium Red Bell Pepper (~75g)

75g Broccoli

1 small Carrot (~50g)

1/2 cup Brown Rice (cooked, ~100g)

1 tsp Olive Oil

PREPARATION

  • 1

    Prepare all ingredients by slicing the chicken breast into thin strips, cutting the red bell pepper into strips, chopping broccoli into small florets, and slicing the carrot thinly.

  • 2

    Heat 1 teaspoon of olive oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the chicken strips and stir-fry for about 4-5 minutes until lightly browned and almost cooked through.

  • 4

    Add the red bell pepper, broccoli, and carrot to the pan. Stir-fry together with the chicken for another 3-4 minutes until the vegetables are crisp-tender.

  • 5

    Stir in the cooked brown rice, mixing well to combine all ingredients and heat through.

  • 6

    Season with salt and pepper (or your preferred seasonings) to taste, and serve immediately.