Egg White and Chicken Stir Fry with Brown Rice

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

Egg White and Chicken Stir Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Stir Fry with Brown Rice

Sautéed chicken breast and egg whites stir-fried with brown rice and colorful peppers, finished with crisp sautéed bok choy.

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NUTRITION

423kcal
Protein
33.9g
Fat
13g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Chicken Breast, diced

1/4 cup Liquid Egg Whites

3/4 cup Cooked Brown Rice

1 cup Baby Bok Choy, chopped

1/2 cup Red Bell Pepper, sliced

2 tsp Avocado Oil

1 tbsp Tamari

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PREPARATION

  • 1

    Heat one teaspoon of avocado oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes.

  • 3

    Add the remaining teaspoon of oil along with the sliced bell peppers and bok choy, sautéing until the vegetables are tender-crisp.

  • 4

    Push the chicken and vegetables to the side of the pan and pour the egg whites into the empty space.

  • 5

    Scramble the egg whites until fully set, then stir them into the chicken and vegetable mixture.

  • 6

    Add the cooked brown rice and tamari to the skillet, tossing everything together until heated through and well combined.

Egg White and Chicken Stir Fry with Brown Rice

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

Egg White and Chicken Stir Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Stir Fry with Brown Rice

Sautéed chicken breast and egg whites stir-fried with brown rice and colorful peppers, finished with crisp sautéed bok choy.

NUTRITION

423kcal
Protein
33.9g
Fat
13g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Chicken Breast, diced

1/4 cup Liquid Egg Whites

3/4 cup Cooked Brown Rice

1 cup Baby Bok Choy, chopped

1/2 cup Red Bell Pepper, sliced

2 tsp Avocado Oil

1 tbsp Tamari

PREPARATION

  • 1

    Heat one teaspoon of avocado oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes.

  • 3

    Add the remaining teaspoon of oil along with the sliced bell peppers and bok choy, sautéing until the vegetables are tender-crisp.

  • 4

    Push the chicken and vegetables to the side of the pan and pour the egg whites into the empty space.

  • 5

    Scramble the egg whites until fully set, then stir them into the chicken and vegetable mixture.

  • 6

    Add the cooked brown rice and tamari to the skillet, tossing everything together until heated through and well combined.